The Best Recipes for Oven-Roasted Root Vegetables from Swanson®

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Oven-Roasted Root Vegetables from Swanson®

"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."

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

Instructions :

Prep : 35M	Cook : 8M	Ready in : 1H25M

• Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
• 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.
• Roast for 20 minutes or until the vegetables are fork-tender. Season to taste.

Notes :

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