Roasted Winter Root Vegetables Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Winter Root Vegetables Recipe). These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield.

Brief

Prep 40 mins

Cook: 50 mins

Total: 1hr30 mins

Servings: 60

Yield: 60 servings

Roasted Winter Root Vegetables Recipe

Ingredients

5 pounds rutabaga

peeled and cut into 2x1/2 inch pieces

5 pounds parsnips

peeled and cut into 2x1/2 inch pieces

5 pounds carrots

peeled and cut into 2x1/2 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

Side Dish

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 425 degrees F (220 degrees C).

Step 4

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.

Step 5

Roast vegetables in preheated oven turning every 10 minutes until tender and golden brown about 30 minutes. Sprinkle with parsley before serving.

Nutritional Information

Roasted Winter Root Vegetables Recipe

Servings Per Recipe:60

Calories: 98.9

% Daily Value *

Protein: 1.3g 3%

Carbohydrates: 13.8g 4%

Dietary Fiber: 4g 16%

Sugars: 5.7g

Fat: 4.8g 8%

Saturated Fat: 0.8g 4%

Vitamin A Iu: 6454.4IU 129%

Niacin Equivalents: 1.2mg 9%

Vitamin B6: 0.1mg 8%

Vitamin C: 20mg 33%

Folate: 43.2mcg 11%

Calcium: 51.9mg 5%

Iron: 0.7mg 4%

Magnesium: 26.1mg 9%

Potassium: 407.6mg 11%

Sodium: 67.3mg 3%

Thiamin: 0.1mg 11%

Calories From Fat: 43.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.