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: $10.55
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.
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.
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.
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.
Im a vegetarian and this is a great way to get five servings or more of vegetables daily!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
