Oven-Roasted Root Vegetables31 Reviews
- Prep: 35 min
- Cook: 50 min
- Ready In: 1 hr 25 min
“Rutabaga, parsnips, onion, garlic, celery root, carrots and potatoes roast to sweet tenderness in savory Swanson® Vegetable Broth and aromatic herbs.” - by Campbell's Kitchen
Original recipe yields 8 servings
- Heat the oven to 425 degrees F. Spray a 17x11-inch roasting pan or shallow baking sheet with the cooking spray.
- 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.
- Roast for 20 minutes more or until the vegetables are fork-tender.
Amount Per Serving (8 total)
- 210 cal
- 2.5 g
- 44.4 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"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 ..." See morepan 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 l..." See morearge 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 di..." See moredn't contain rutabaga. Oh, and you should decrease the cooking time a bit."
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