Basil Roasted Winter Roots Recipe

Imagine nutty parsnips, sweet rutabaga and carrots roasting golden with fresh basil perfume filling kitchen. Nordic Ware sheet pan 425°F transforms winter roots into crispy caramelized American side steals dinner. Cozy holiday rainbow ready 40 minutes, healthy comfort glows plates.

Basil Roasted Winter Roots Recipe

Parsnips rutabaga carrots roasted basil crisp golden.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 165

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb parsnips 1-inch chunks
• 1 lb rutabaga 1-inch chunks
• 1 lb carrots 1-inch chunks
• 3 tbsp olive oil
• 2 tbsp fresh basil chiffonade
• 1 tsp kosher salt
• ½ tsp black pepper

Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Oven
• Tongs
• Measuring spoons

Method

 

1. Peel parsnips rutabaga carrots chef's knife cutting board. 1-inch chunks uniform sizes. Mixing bowl dump hearty mix.
2. Drizzle 3 tbsp olive oil bowl. Sprinkle 1 tsp salt ½ tsp pepper spoons. Toss hands coat 30 seconds. Fold 2 tbsp basil chiffonade sticks.
3. Preheat oven 425°F. Parchment Nordic Ware half-sheet. Spread chunks no overlap tongs rutabaga center. Roast 20 minutes shake mitts. 15 minutes charred edges.
4. Mitts pull sheet. Toss tongs basil even. Plate steaming winter colors.

Notes

1-inch uniform done together. Single layer crisps. Shake midway even char. Rutabaga thick peel.