Recipe of Roasted Root Vegetables Recipe

Oven-Roasted Root Vegetables From Swanson&Reg;

Position an oven rack towards the lower third of the oven.

Recipe Summary Oven-Roasted Root Vegetables From Swanson&Reg;

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 | Roasted Root Vegetables Recipe

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

Directions

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.

Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

Info | Roasted Root Vegetables Recipe

prep: 35 mins additional: 50 mins total: 1 hr 25 mins Servings: 8 Yield: 8 servings

TAG : Oven-Roasted Root Vegetables From Swanson&Reg;

Trusted Brands: Recipes and Tips, Swanson®,