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Oven-Roasted Root Vegetables

Oven-Roasted Root Vegetables

4
(4)

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.

serves 8 people

Ingredients

cost per recipe: $12.22

The price is determined by the national average.

  • 3

    medium red potato (about 1 pound), cut into 1-inch pieces

  • 2

    cups peeled baby carrots

  • 1

    pound celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups)

  • 1

    rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups)

  • 2

    medium red onion, cut into 8 wedges each

  • 2

    medium parsnip, peeled and cut into 1-inch pieces (about 1 1/2 cups)

  • 5

    cloves garlic, cut into thin slices

  • 1

    tablespoon chopped fresh rosemary leaves or fresh thyme leaves

  • 1

    tablespoon olive oil

  • 1

    cup Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

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How to Make It

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.
Step 1

Set the oven to 425°F. Spray a roasting pan with vegetable cooking spray.

Step 2

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.

Step 3

Roast for 20 minutes or until the vegetables are fork-tender.  Season to taste.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

BUY NOW
Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

BUY NOW

Ratings & Reviews

(4)
  • pizzaman

    November 13, 2012

    Boiling is good, but this is supposed to be roasting

    Adding a liquid to a roasting recipe turns it into a boiling or steaming one IMO.

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  • jp_schelke

    December 26, 2011

    Oven-Roasted Root Vegetables

    This is a great way to introduce the family to other veggies not normally eaten. We used this the week after Christmas with chicken.

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  • dave t.

    October 19, 2009

    Oven-Roasted Root Vegetables

    This recipe was bland...it needed salt and pepper. Plus, the vegetables didn't roast correctly. It doesn't say cover after adding the broth which it should so the veggies cook at similar rates. My potatoes were mushy and the rutabaga was very firm. I'd reduce the broth by 1/2 and add more oil, 5 T.

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  • Kristine.Shumway

    November 19, 2006

    Oven-Roasted Root Vegetables

    Im a vegetarian and this is a great way to get five servings or more of vegetables daily!

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