Photo: Gabriel Gurrola
Roasted Winter Root Vegetables
8 ingredients
40 min + 50 min
60 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
207
Calories
2g
Protein
14g
Fat
21g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Rutabaga | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes