Set the oven to 425°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.
3 medium red potato (about 1 pound), cut into 1-inch pieces2 cups peeled baby carrots1 pound celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups)1 rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups)2 medium red onion, cut into 8 wedges each2 medium parsnip, peeled and cut into 1-inch pieces (about 1 1/2 cups)5 cloves garlic, cut into thin slices1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves1 tablespoon olive oil1 cup Swanson® Vegetable Broth
Based on a popular Chinese dish, these fun...
Stir-fried broccoli and garlic are perfect...
Stuffed with vibrant pesto flavors, these ...
It's hard to believe that you can make thi...