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Oven-Roasted Root Vegetables

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

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 152 people have saved this

Prep Time:
35 Min
Cook Time:
50 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • Vegetable cooking spray
  • 3 medium red potatoes, cut into 1-inch pieces
  • 2 cups fresh OR frozen whole baby carrots
  • 1 pound celery root (celeriac), peeled and cut into 1-inch pieces
  • 1 (3 pound) rutabaga, peeled and cut into 1-inch pieces
  • 2 medium red onions, cut into wedges
  • 2 medium parsnips, peeled and cut into 1-inch pieces
  • 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 Chicken Broth (regular or Certified Organic)

Directions

  1. Heat the oven to 425 degrees F. Spray a 17x11-inch roasting pan or shallow baking sheet with the cooking spray.
  2. 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.
  3. Roast for 20 minutes more or until the vegetables are fork-tender.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 210 | Total Fat: 2.5g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2008 by wileywatermelon 
Very good; I made it with just potatoes and carrots. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2008 by COURTNEYGRIFF 
Can't miss with roasted vegetables! I used this for Thanksgiving and it was great! MORE

 
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