Oven-Roasted Root Vegetables


  • 1 cup Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic)
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
  • 5 cloves garlic, cut into thin slices
  • 2 medium parsnips, peeled and cut into 1-inch pieces
  • 2 medium red onions, cut into wedges
  • 1 (3 pound) rutabaga, peeled and cut into 1-inch pieces
  • + 4 more ingredients
    • 1 pound celery root (celeriac), peeled and cut into 1-inch pieces
    • 2 cups fresh OR frozen whole baby carrots
    • 3 medium red potatoes, cut into 1-inch pieces
    • Vegetable cooking spray

1. Heat the oven to 425 degrees F. Spray a 17x11-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 ve...

View full recipe at SpringPad


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