These beautiful and tasty roasted root veggies. More importantly, they can be prepared in part to reduce the amount of preparation required on Thanksgiving. In addition, I frequently serve them with roast meat. The recipe is simple to scale down for a lower yield.
| Prep Time: | 40 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 60 |
| Yield: | 60 servings |
Ingredients
- 5 pounds rutabaga, peeled and cut into 2×1/2 inch pieces
- 5 pounds parsnips, peeled and cut into 2×1/2 inch pieces
- 5 pounds carrots, peeled and cut into 2×1/2 inch pieces
- ¾ teaspoon salt
- 1 ¼ cups vegetable oil
- ¼ cup dried basil
- salt and ground black pepper to taste
- 1 ¼ cups chopped fresh parsley
Instructions
- Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
- Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
- Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.
- Please note the differences in ingredient amounts and yield when using the magazine version of this recipe.
Reviews
Good Grief! Get a proofreader!! Recipe looks great, but what a runaround trying to follow instructions.
Served as a wonderful side dish for meatloaf entree. Added parsnips, mushrooms and a bit of red pepper for color.
Great dish. Served for Thanksgiving, wonderful dish to celebrate root vegetables as the pilgrims did. Recommend quick easy dish to make.
I made this for our family Christmas dinner and it was well received (well as well as can be given it was not “the tradition”) but I had to change it up to meet with the preferences of the group, and the veg group needed. I used organic carrots and potatoes (red, russet, blue and sweet) and oven fried them while the turkey rested. They were really yummy. They took longer than 30 minutes to get good color, even with a gas oven, (maybe because the potatoes have less sugar) but it was a great change up for an elegant dinner. Thanks and I will use this again.
Loved this recipe. Made the recipe as listed except that I added potatoes and beets.
I followed the directions exactly and it was fabulous. Next time I will add more salt. Also, the peeling takes awhile if you don’t have help. I thought the basil tasted great with the combination of vegetables!
Never tried rutabaga or parsnips but I felt adventurous. Don’t regret trying this recipe but I will definitely reduce amount next time (about 2/5ths should be fine for a typical family meal).
Love it!! Made it yesterday for Thanksgiving dinner (I have about 25-30 people for the Holiday) and it was a huge hit. Even my husband who scoffed at the idea of having this loved it an made sure that I saved the recipe, not only on my app but also in my recipe box. I kept it all the same…no alterations. Will gladly and definitely make again.
The seasoning didn’t real do anything for this dish. It was a little bland so I had to add my own spicy sweet chili sauce. Also the portion sizes are way to big. I cute everything down by 1/5
I scaled this back as well. I used a Tuscan olive oil and a little balsamic vinegar. Next time, I plan to use the maple balsamic vinegar instead. Great way to use the veggies from my fall farm share.
I added beets, sweet potatoes, white potatoes and onion. I parboiled the rutabagas separately with salt and vinegar (can use lemon as well) to get rid of the bitter taste they sometimes have-rinse thoroughly afterwards. I parboiled the beets with the carrots. Did the potatoes separately. Did not parboil the onion. Followed the rest of the recipe and it was quite good! Will definitely make again.
My hubby and I were unsure ahead of time if we would like the rutabagas and parsnips since we hadn’t had them since we were kids. However, these are wonderful. Because there are just the two of us, this is easy to make and freeze for later meals.
loved most of this recipe. added potatos and red onions instead of rutabagas, added fresh garlic and replaced basil with rosemary and thyme
Did up carrots, parsnips, onions and garlic buds in the Actifry with 1 tbsp olive oil, the basil and black pepper for two people. Excellent with the Slow Cooker German Shortribs!
Never realized the importance of precooking them. You can easily adjust this recipe – quantity & type of root vegetables.
I also scaled this way back. I also switched out the vegetable oil for olive oil because it’s 2014 and nobody should still be consuming or ingesting vegetable oil! But the mixture of vegetables used was awesome and very flavorful! My kids didn’t even know they were eating parsnips. Will be making this a regular dish!!!
Delicious. Didn’t have rutabaga but had everything else; added potatoes. Per Linda-da’s suggestion, used a glass baking dish but usually do so anyway. I might add some onion next time and instead of basil would consider a bit of Rosemary. One thing’s for sure, I’ll do the root veggies the same way again. Excellent idea.
I made this a few times when these veggies were in season. Love it!
Make double the amount of what you need for a meal. Use half as a side dish. Add leftovers and the rest of the roasted veggies to beef stew, cooked without root vegetables, for another meal. Makes for a more flavorful beef stew — with vegetables that haven’t been cooked to death for hours.
We love this. Try it once, you will use it often.
Glass baking dish is WAY better than a metal dish. Just tried it both ways.