Name: Oven-Roasted Root Vegetables
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Vegetable cooking spray -; 3 medium red potatoes -; 2 c. fresh or frozen whole baby carrots -; 1 lb. celery root (celeriac) -; 1 rutabaga -; 2 medium red onions -; 2 medium parsnips -; 5 clove garlic -; 1 tbsp. chopped fresh rosemary leaves or fresh thyme leaves -; 1 tbsp. olive oil -; 1 c. Swanson® Vegetable Broth (Regular or Certified Organic) -

Ingredients for - Oven-Roasted Root Vegetables

1. Vegetable cooking spray

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

8. 5 clove garlic

9. 1 tbsp. chopped fresh rosemary leaves or fresh thyme leaves

10. 1 tbsp. olive oil

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.