There's a little something for everyone in this savory side that's perfect for holiday meals or anytime you need a hearty and flavorful vegetable side dish.
cost per recipe: $12.22
The price is determined by the national average.
medium red potato (about 1 pound), cut into 1-inch pieces
cups peeled baby carrots
pound celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups)
rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups)
medium red onion, cut into 8 wedges each
medium parsnip, peeled and cut into 1-inch pieces (about 1 1/2 cups)
cloves garlic, cut into thin slices
tablespoon chopped fresh rosemary leaves or fresh thyme leaves
tablespoon olive oil
cup Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
Set the oven to 425°F. Spray a roasting pan with vegetable cooking spray.
Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
Roast for 20 minutes or until the vegetables are fork-tender. Season to taste.