Roasted Winter Root Vegetables
Ingredients
- 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
- 0.75 teaspoon salt
- 1.25 cups vegetable oil
- 0.25 cup dried basil
- salt and ground black pepper to taste
- 1.25 cups chopped fresh parsley
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