Oven-Roasted Root Vegetables from Swanson® recipe

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Ingredients

3 medium red potatoes, cut into 1-inch pieces
2 cups peeled baby carrots
1 pound celery root (celeriac), peeled and cut into 1-inch pieces
2 (3 pound) rutabaga, peeled and cut into 1-inch pieces
2 medium red onions, peeled and cut into 8 wedges each
2 medium parsnips, peeled and cut into 1-inch pieces
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 or Swanson® Certified Organic Vegetable Broth

Nutrition Info

273.2 calories
carbohydrate: 58.7 g
cholesterol: : -
fat: 2.9 g
fiber: 14.1 g
protein: 7.6 g
saturatedFat: 0.4 g
servingSize: -
sodium: 275.2 mg
sugar: 25.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.

  2. Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the 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. Season to taste.

Recipe Yield

8 servings

Recipe Note

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.

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