Oven-Roasted Root Vegetables

Oven-Roasted Root Vegetables

35
Campbell's Kitchen 0

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

Ingredients 1 h 25 m {{adjustedServings}} servings 210 cals

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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

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Directions

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  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.
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Reviews 35

  1. 51 Ratings

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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
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
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.