Oven-Roasted Root Vegetables

Name: Oven-Roasted Root Vegetables
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters fresh OR frozen whole baby carrots; 454 grams celery root (celeriac), peeled and cut into 1-inch pieces; 237 milliliters Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic); 1 Tbsp chopped fresh rosemary leaves or fresh thyme leaves; 5 cloves garlic, cut into thin slices; 1 Tbsp olive oil; 2 mediums parsnips, peeled and cut into 1-inch pieces; 2 mediums red onions, cut into wedges; 3 mediums red potatoes, cut into 1-inch pieces; 1 kilograms rutabaga, peeled and cut into 1-inch pieces

Oven-Roasted Root Vegetables is a gluten free, dairy free, whole 30, and vegetarian side dish. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 215 calories, 5g of protein, and 3g of fat. This recipe serves 8. If you have rutabaga, celery root, potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.

Instructions

Heat the oven to 425 degrees F. Spray a 17x11-inch roasting pan or shallow baking sheet with the cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Roasting Pan

Oven

Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared pan. Roast the vegetables for 30 minutes.

Ingredients you will need

Celeriac