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.

When you’re try to make less of weight, each fit with body dinner should include protein. Protein make you build fittest , healthy eating muscles and it helps you to feel full and satisfied longer. Make sure do these dinner recipes and guides to fill your plate with protein-rich foods .

Some of less eating process eat salad for dinner instead of a traditional meat and potatoes meal . But if you’re not careful , your salad can make more greasy and calories than the food you’re trying to move . Make sure do this guide to keep a evening salad that keep your diet on track.