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Roasted Winter Root Vegetables

Roasted Winter Root Vegetables Recipe

  • 5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces
  • 5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
  • 5 pounds carrots, peeled and cut into 2x1/2 inch pieces
  • 3/4 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 1/4 cup dried basil
  • salt and ground black pepper to taste
  • 1 1/4 cups chopped fresh parsley
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Nutritional information
Nutrition Facts
Serving Size 1/60 of a recipe
Amount Per Serving
Calories 99
Total Fat 4.8g
Saturated Fat 0.8g
Cholesterol 0mg
Sodium 74mg
Total Carbohydrate 13.8g
Dietary Fiber 4g
Sugars 5.7g
Protein 1.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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