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Oven-Roasted Root Vegetables

An image of prepared Oven-Roasted Root Vegetables made with red potatoes, baby carrots, celery root, rutabaga, red onion, parsnip, garlic, rosemary and Swanson® Vegetable Broth.
  • prep time: 35 min
  • total time: 35 min
  • serves: 8 people

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.


  • 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® Vegetable Broth


  • 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

Calories 149
Total Fat 2 g
Sat. Fat 0.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 209 mg
Total Carb 30 g
Dietary Fiber 5 g
Sugar 8 g
Protein 3 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 10 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.