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Oven Roasted Root Vegetables
Prep: 35 minutes
Roast: 50 minutes
Makes: 8 servings
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Ingredients
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Vegetable cooking spray
3 medium red potatoes (about 1 pound), cut into 1-inch pieces
2 cups fresh or frozen whole 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 onions, cut into 8 wedges each
2 medium parsnips, 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
1cup Swanson Vegetable Broth (Regular or Certified Organic)
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Directions
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Heat oven to 425°F. Spray 17 x 11-inch roasting pan or shallow baking sheet with cooking spray.
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Stir potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in prepared pan. Roast vegetables for 30 minutes. Pour oth over vegetables and stir.
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Roast for 20 more minutes or until vegetables are fork-tender.
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