What should I do with a TON of left over roasted root vegetables (rutabaga, parsnip, turnip, etc.)?

Chop and ferment! Pickled root vegetables are one of the tastiest ferments I know and they'll keep for quite a while in a cool basement or fridge.

You could continue to use up leftovers and toss them with rice for a fast fried rice that could serve as a main! Throw some leftover roasted chicken on top and you are set!

These are great ideas. Thank you all!

Lots of good suggestions here that I will be stealing.
My go to is grain salad, either warm or cold, with whatever leftover grains you have like faro or bulgur that go with the veggies, and then cider or other vinegar, olive oil, toasted nuts or seeds for crunch, maybe a little cheese if you like, maybe a little bacon and then either serve over greens or perhaps chop some parsley or whatever other fresh herbs you've got on hand and mix in. Also good with a mustardy dressing or a lemon-tahini dressing or really - the variations are endless. You can do it with pasta, you can put an egg on top. This is my favorite clean out the fridge before market day dinner.

I make a delicious lunch with roasted vegetables. Brown rice as the base, roasted vegetables on top, a lacing of sriracha, and a scoop of greek yogurt. I could eat that for lunch pretty much every day.

You could use some for burrito fillings! Sounds weird, I know, but trust me, it can work :) I often use the basic idea of this recipe for various roasted veg http://www.melskitchencafe.com/black-bean-and-sweet-potato-burritos/. I usually add roasted bell pepper and zucchini to it, but you can use whatever you have on hand (or whatever is already roasted).

How about a root vegetable hash? Kind of flatten it out and crisp it up in a hot skillet, adding a bit more oil if needed. Up the goodness by putting a poached or fried egg on top with a sprinkling of fresh herbs.

I love making a dip/sauce out of roasted vegetables. I blend them, add a bit of vinegar (sherry or cider), garlic and some toasty nuts. You can then serve it alongside grilled meat or fish, slather it on toast or dip other, raw veggies into it.

I like to use them in scrambled eggs, or an omelet, or a frittata in the morning. They would also be good mixed in with grits and topped with an egg. And hot sauce if that's how you roll.

Keep a few pounds for yourself and freeze.
For the leftover ton I am sure you have a local soup kitchen that would love your donation, and you get a feeling of doing something nice and good for folks who normally do not enjoy the diet we do .

Keeping with the pot pie idea. Add some carrots and peas and bit of stew meat with a thick gravy. Make up some pizza dough and make small disks and put in the filling and fold in half.
Crimp the edges with a fork to make a hand held pasty. Freeze these and bake them up after putting a couple of slices in the top to release steam. It's a great quick and warming winter lunch.
Oh..and don't google Pasties at work with safe search turned off.

Fall fattoush salad. Just substitute your root vegetables, warmed up, for the vegetables in the recipe. http://smittenkitchen.com/blog/2014/10/fall-toush-salad/#more-12851

Make a pot pie. You add the vegetables to chicken or beef and gravy. Or mix the roasted vegetables with some thickened vegetable stock & herbs and make it a vegetable pot pie.

Bubble and Squeak

I usually turn mine into a creamy soup! Just heat them up, add warm chicken or vegetable stock, and puree. My mom used to make them into a hash of sorts -- basically cooking them in a skillet until they get crisp and crunchy on the edges (adding bacon or meat of some kind is awesome, but isn't that always true, yes). You could also mash them -- in that form they'd also make a pretty great addition to an improvised casserole or shepherd's pie type dish.