Oven-Roasted Root Vegetables


Oven-Roasted Root Vegetables
Makes: 8 servings
Prep 35 mins Roast 425°F 50 mins
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Oven-Roasted Root Vegetables
Ingredients
  •  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
  • 1  cup  Swanson® Vegetable Broth (Regular or Certified Organic)
Directions

1. Heat the oven to 425 degrees F. Spray a 17 x 11-inch roasting pan or shallow baking sheet with the cooking spray.

2. Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.

3. Roast for 20 minutes or until the vegetables are fork-tender.

Nutrition Facts (Oven-Roasted Root Vegetables)
  • Servings Per Recipe 8,
  • cal. (kcal) 160,
  • Fat, total (g) 2,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 33,
  • fiber (g) 7,
  • pro. (g) 4,
  • vit. A (RE) 1906,
  • vit. C (mg) 48,
  • sodium (mg) 215,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
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