Oven-Roasted Root Vegetables

Oven-Roasted Root Vegetables


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


1 h 25 m servings 210 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • 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.
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  1. 51 Ratings


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...

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,...

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...

Matt made these for Thanksgiving. I grumbled and grumbled about doing something that takes so long the day of. Well, I was wrong! It was the most well received veggie dish of the day. Everyo...

Very good; I made it with just potatoes and carrots.

A great way to prepare and serve root vegetables, and just in time for the upcoming holidays! I did two things differently - tossed the veggies in olive oil and added some crushed red pepper fla...

Loved the taste of this. I used what veggies I had on hand (yellow-skinned potatoes, carrots, turnip, and yam). I will certainly try again in the future with rutabaga and parsnips. Brussels Spro...

I make many variations of this, but have never used the broth before. We all liked this addition to my traditional roasted veggies.

I have only just gotten this recipe, so I'll review at a later date. This is a tip re bitter rutabaga. It's from The Victory Garden Cookbook: If turnips or rubataga are large or old, first b...