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Parsnips rutabaga carrots roasted basil crisp golden.

Basil Roasted Winter Roots Recipe

Parsnips rutabaga carrots roasted basil crisp golden.
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Prep Time 15 minutes
Cook Time 35 minutes
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.