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
• 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