Oven-Roasted Root Vegetables
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 potato (about 1 pound), cut into 1-inch pieces
2 cups peeled baby carrots
1 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 each
2 medium parsnip, peeled and cut into 1-inch pieces (about 1 1/2 cups)
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
2 cups peeled baby carrots
1 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 each
2 medium parsnip, peeled and cut into 1-inch pieces (about 1 1/2 cups)
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
Instructions
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.
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.
Oven-Roasted Root Vegetables
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.
Directions
Print
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.
Ingredients
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
Holiday Vegetable Stuffing
This vegetable stuffing recipe features a ...
Spinach & Feta Salad
Healthy greens, tangy feta, sweet cranberr...
Tomato-Basil Zucchini
This simple skillet dish is the perfect so...
More Please! Veggies & Cheese
Everything tastes better with a little che...