Oven-Roasted Root Vegetables
Recipe from
Swanson Broth & Stock
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.
Servings:
8
Prep Time:
35 mins
Total Time:
1 hr 25 mins
Ingredients
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Vegetable cooking spraysee savings
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3medium red potatoes (about 1 pound), cut into 1-inch piecessee savings
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2 cupsfresh or frozen whole baby carrotssee savings
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1 lb.celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups)see savings
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1rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups)see savings
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2medium red onions, cut into 8 wedges eachsee savings
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2medium parsnips, peeled and cut into 1-inch pieces (about 1 1/2 cups)see savings
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5 clovesgarlic, cut into thin slicessee savings
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1 tbsp.chopped fresh rosemary leaves or fresh thyme leavessee savings
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1 tbsp.olive oilsee savings
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1 cupSwanson® Vegetable Broth (Regular or Certified Organic)see savings
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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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