READY IN ABOUT 1½ hrs

Oven-Roasted Root Vegetables

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"Rutabaga, parsnips, onion, garlic, celery root, carrots and potatoes roast to sweet tenderness in savory Swanson® Vegetable Broth and aromatic herbs." — Campbell's Kitchen

Directions

Heat the oven to 425 degrees F. Spray a 17x11-inch roasting pan or shallow baking sheet with the cooking spray.
Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
Roast for 20 minutes more or until the vegetables are fork-tender.

Kitchen-Friendly View

PREP 35 mins
COOK 50 mins
READY IN 1 hr 25 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 13, 2010

This was so good and so easy! I used sweet potato, sweet onion, turnips, parsnips and carrots. Be sure to check it before the time because mine were done early. Use some aluminum foil to line your pan and no clean up.

—April D.

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Most Helpful Critical Review

Nov 04, 2011

Guess I have picky eaters. The family didn't care for it. I thought the flavors were good but not worth all the work for the dish. It might be a good side on a holiday dinner.

—Ron

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41 Ratings

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Feb 17, 2011

This is a great recipe. I tried it as it is published first. Then I tried some variations. My favorite is with small red potatoes, sweet potato, carrots, parsnips, turnips, red onion, garlic, and large red pepper strips (I had quite a bit of red pepper leftover in my crisper). I toss with olive oil, add a touch of seasoning salt and I even tried changing the taste up by using marjoram instead of thyme. Either way it's a winner!

—hopeyk

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Nov 30, 2009

I'd never tried parsnip, celeriac, or rutabaga before, but I was curious, so I tried them. The parsnip and celeriac were excellent, but the rutabaga was too bitter. This recipe would be a 5 if it didn't contain rutabaga. Oh, and you should decrease the cooking time a bit.

—mollykathrynlewis

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Nov 30, 2009

Matt made these for Thanksgiving. I grumbled and grumbled about doing something that takes so long the day of. Well, I was wrong! It was the most well received veggie dish of the day. Everyone loved them.

—MATTSBELLY

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Nov 19, 2008

Very good; I made it with just potatoes and carrots.

—wileywatermelon

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Mar 01, 2011

Loved the taste of this. I used what veggies I had on hand (yellow-skinned potatoes, carrots, turnip, and yam). I will certainly try again in the future with rutabaga and parsnips. Brussels Sprouts would probably be nice in the blend, as well.

—LadyIslay

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Oct 01, 2011

A great way to prepare and serve root vegetables, and just in time for the upcoming holidays! I did two things differently - tossed the veggies in olive oil and added some crushed red pepper flakes. This garlic and rosemary is a traditionally tasty combination, and with this recipe other combinations will also result in a success. Squash is another fine choice to add to the veggie mix. Rutabaga Tips: For those who have had rutabaga taste bitter, it is all in how to select one. Choose rutabaga that is firm/solid and heavy for its size. The skin should be free of major damage/blemishes, but the rigid scars around the top are natural. Smaller rutabagas are generally sweeter and milder. So for those who had a not-so-positive first experience with this veggie, give it another whirl! Also, keep in mind that roasting a rutabaga will bring out/intensify its flavor, whereas boiling/steaming it will dilute it.

—nzmrsjones

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Nutrition

Calories
210 kcal
10%

Carbohydrates
44.4 g
14%

Cholesterol
0 mg
0%

Fat
2.5 g
4%

Fiber
9.9 g
39%

Protein
5.5 g
11%

Sodium
245 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oven-Roasted Root Vegetables

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 210
Calories from Fat: 23

% Daily Value *
Total Fat 2.5g 4 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 245mg 10 %
** Potassium 1367mg 38 %
Total Carbohydrates 44.4g 14 %
Dietary Fiber 9.9g 39 %
Protein 5.5g 11 %
** Sugars 16g
** Vitamin A 93 %
** Vitamin C 106 %
** Calcium 18 %
** Iron 25 %
** Thiamin 27 %
** Niacin 30 %
** Vitamin B6 33 %
** Magnesium 30 %
** Folate 51 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.