roasted winter root vegetables

Ingredients

• Servings: 60
• 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
• 3/4 teaspoon salt
• 1 1/4 cups vegetable oil
• 1/4 cup dried basil
• salt and ground black pepper to taste
• 1 1/4 cups chopped fresh parsley

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• 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.