Oven-Roasted Root Vegetables

There's a little something for everyone in this savory side that's perfect for holiday meals or anytime you need a hearty and flavorful vegetable side dish.


Oven-Roasted Root Vegetables

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Servings: 8
Prep Time: 35 mins
Total Time: 1 hr 25 mins
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Ingredients
  •  
    Vegetable cooking spray
  • 3   
    medium red potatoes (about 1 pound), cut into 1-inch pieces
  • 2   cups 
    fresh or frozen whole baby carrots
  • 1   pound 
    celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups)
  • 1   
    rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups)
  • 2   
    medium red onions, cut into 8 wedges each
  • 2   
    medium parsnips, peeled and cut into 1-inch pieces (about 1 1/2 cups)
  • 5   
    cloves garlic, cut into thin slices
  • 1   tablespoon 
    chopped fresh rosemary leaves or fresh thyme leaves
  • 1   tablespoon 
    olive oil
  • 1   cup 
    Swanson® Vegetable Broth (Regular or Certified Organic)
Directions
1.
Heat the oven to 425 degrees F. Spray a 17 x 11-inch roasting pan or shallow baking sheet with the cooking spray.
2.
Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
3.
Roast for 20 minutes or until the vegetables are fork-tender.
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