Recipe information
Ingredients for - Oven-Roasted Root Vegetables
2. 3 medium red potatoes -
3. 2 c. fresh or frozen whole baby carrots -
4. 1 lb. celery root (celeriac) -
5. 1 rutabaga -
6. 2 medium red onions -
7. 2 medium parsnips -
9. 1 tbsp. chopped fresh rosemary leaves or fresh thyme leaves -
11. 1 c. Swanson® Vegetable Broth (Regular or Certified Organic) -
How to cook deliciously - Oven-Roasted Root Vegetables
1. Stage
Heat the oven to 425 degrees. Spray a 17- by 11-inch roasting pan or shallow baking sheet with the cooking spray.
2. Stage
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. Stage
Roast for 20 minutes or until the vegetables are fork-tender.
