Roasted Winter Root Vegetables
This simple, time-saving recipe lets you prepare winter root vegetables in advance for Thanksgiving dinner. Parboil parsnips, rutabaga, and carrots, freeze or refrigerate them until needed, then toss them with vegetable oil, salt, pepper, and dried basil before roasting them to bring out their natural sweetness.
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).