Oven-Roasted Root Vegetables

Oven-Roasted Root Vegetables

35

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

1 h 25 m servings 210 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

35
  1. 51 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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,...

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...

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. Everyo...

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

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 fla...

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 Spro...

I make many variations of this, but have never used the broth before. We all liked this addition to my traditional roasted veggies.

I have only just gotten this recipe, so I'll review at a later date. This is a tip re bitter rutabaga. It's from The Victory Garden Cookbook: If turnips or rubataga are large or old, first b...