This side dish is simple and delicious. The best part is that it can be prepped ahead of time. Swedes, parsnips and carrots are coated in olive oil, roasted to perfection, then tossed with fresh parsley. It goes particularly well with roast meats. Try this at your next Sunday lunch or Christmas dinner.
I scaled this way down for a family Sunday lunch with roast lamb, minted peas and baby leeks. The only thing I did differently was to add in some sweet potatoes and about 4 cloves of garlic. We loved it! Thanks for the recipe. - 09 Dec 2008 (Review from Allrecipes US | Canada)
I've made this for a party. I also included sweet potatoes, onions, and three different kinds of other potatoes. I mixed everything in my large roaster, deleted the basil. Portion everything into heavy duty foil, put in oven or over the campfire. This is exceptional. - 10 Sep 2011 (Review from Allrecipes US | Canada)
I rarely give out 5 stars for anything, but this one earned them! My mother made this recipe last year and loved it. She suggested I try it. I only tried a rutabaga once before and wasn't a huge fan, but in this recipe you'd never know it wasn't a potato. Parboiling in advance makes this recipe super simple. Its easy to divide too, I made this for just my husband and I, so we didn't need 15 lbs of veggies. I used just 8 oz of each vegetable and estimated the rest of the ingredients. It turned out perfect. I will be making this again and again. Thanks for sharing! - 25 Nov 2010 (Review from Allrecipes US | Canada)