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Oven-Roasted Root Vegetables

Image of the prepared Oven-Roasted Root Vegetables recipe
  • prep time: 35 min
  • total time: 1 hr 25 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.

Ingredients

cost per recipe: $10.55

  • 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 or

Instructions

  • 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.

Reviews

(4)
Sort By:
  • Boiling is good, but this is supposed to be roasting

    pizzaman
    November 13, 2012

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

  • Oven-Roasted Root Vegetables

    jp_schelke
    December 26, 2011

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

  • Oven-Roasted Root Vegetables

    dave t.
    October 19, 2009

    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.

  • Oven-Roasted Root Vegetables

    Kristine.Shumway
    November 19, 2006

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

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Made With

Calories 148
Total Fat 2 g
Sat. Fat 0.2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 209 mg
Total Carb 30 g
Dietary Fiber 5 g
Sugar 8 g
Added Sugars 0 g
Protein 3 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 10 %DV
Potassium 14 %DV
Calories 149
Total Fat 2 g
Sat. Fat 0.2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 175 mg
Total Carb 30 g
Dietary Fiber 5 g
Sugar 0 g
Added Sugars 0 g
Protein 3 g
Vitamin D 0 %DV
Calcium 8 %DV
Iron 10 %DV
Potassium 0 %DV

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