About this recipe: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.
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
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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.
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.
Preheat oven to 220 C / Gas 7.
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.
Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.