Roasted Root Vegetables with Parsley

    1 hour 30 min

    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.

    49 people made this

    Serves: 60 

    • 2.25kg swedes, peeled and cut into 5x1.25cm pieces
    • 2.25kg parsnips, peeled and cut into 5x1.25cm pieces
    • 2.25kg carrots, peeled and cut into 5x1.25cm pieces
    • 3/4 teaspoon salt
    • 300ml vegetable oil
    • 4 tablespoons dried basil
    • salt and ground black pepper to taste
    • 75g chopped fresh parsley

    Prep:40min  ›  Cook:50min  ›  Ready in:1hr30min 

    1. Place the swedes in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to the 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.
    2. If making ahead of time - 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.
    3. Preheat oven to 220 C / Gas 7.
    4. 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 dish in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
    5. Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

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    Reviews in English (26)


    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)