Directions:
- 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).
- 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.
- Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.75 Kcal (409 kJ) | ||
| Calories from fat | 41.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Sodium | 64.27mg | 3% | |
| Potassium | 388.53mg | 8% | |
| Total Carbs | 14.13g | 5% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 19.8mg | 33% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.6mg | 3% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 81.88 Kcal (343 kJ) | ||
| Calories from fat | 34.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 7% | |
|---|---|---|---|
| Sodium | 53.83mg | 3% | |
| Potassium | 325.45mg | 8% | |
| Total Carbs | 11.83g | 5% | |
| Sugars | 4.44g | 21% | |
| Dietary Fiber | 3.24g | 15% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 16.6mg | 33% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 0.5mg | 3% | |
| Calcium | 39.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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