Search thousands of recipes reviewed by home cooks like you.

Oven-Roasted Root Vegetables

Oven-Roasted Root Vegetables

  • Prep

    35 m
  • Cook

    50 m
  • Ready In

    1 h 25 m
Campbell's Kitchen

Campbell's Kitchen

Rutabaga, parsnips, onion, garlic, celery root, carrots and potatoes roast to sweet tenderness in savory Swanson® Vegetable Broth and aromatic herbs.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Heat the oven to 425 degrees F. Spray a 17x11-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 more or until the vegetables are fork-tender.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

April D.
42

April D.

10/13/2010

This was so good and so easy! I used sweet potato, sweet onion, turnips, parsnips and carrots. Be sure to check it before the time because mine were done early. Use some aluminum foil to line your pan and no clean up.

hopeyk
32

hopeyk

2/17/2011

This is a great recipe. I tried it as it is published first. Then I tried some variations. My favorite is with small red potatoes, sweet potato, carrots, parsnips, turnips, red onion, garlic, and large red pepper strips (I had quite a bit of red pepper leftover in my crisper). I toss with olive oil, add a touch of seasoning salt and I even tried changing the taste up by using marjoram instead of thyme. Either way it's a winner!

mollykathrynlewis
29

mollykathrynlewis

11/30/2009

I'd never tried parsnip, celeriac, or rutabaga before, but I was curious, so I tried them. The parsnip and celeriac were excellent, but the rutabaga was too bitter. This recipe would be a 5 if it didn't contain rutabaga. Oh, and you should decrease the cooking time a bit.

More reviews

Similar recipes

ADVERTISEMENT