Roasted Winter Root Vegetables

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.

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.

Per Serving: 99 calories; protein 1.3g; carbohydrates 13.8g; fat 4.8g; sodium 67.3mg.

Deciding stay in and cook your dinner instead of dining out is already a step in the right direction if you’re more point on eating healthier. There’s no better way to know precisely what’s going into the food you’re eating than by making it yourself! Mastering the main dish is only half the battle , like that . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories would all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .