Oven-Roasted Root Vegetables

Oven-Roasted Root Vegetables

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

Serving size has been adjusted!

Original recipe yields 8 servings



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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Grill Vegetables

Get tips for cooking all kinds of fresh vegetables on the grill.

Oven-Roasted Asparagus

This easy technique makes asparagus tangy and savory. Enjoy!

Rate recipe

Your rating


Reviews 35

  1. 51 Ratings

April D.

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.


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!


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.