Oven-Roasted Root Vegetables From Swanson®

Serves: 2

Llewellyn Gorczany

1 January 1970

Based on User reviews:

63

Spice

56

Sweetness

52

Sourness

41

mins

Prep time (avg)

5

Difficulty

Ingredients:

3 medium

Red Potatoes (cut into 1-inch pieces)

2 cups

Peeled Baby Carrots

2

Rutabagas (3 lb, peeled and cut into 1-inch pieces)

2 medium

Red Onion (peeled and cut into 8 wedges each)

2 medium

Parsnip (peeled and cut into 1-inch pieces)

5 cloves

Garlic (cut into thin slices)

1 tbsp

Rosemary Leaves (chopped fresh)

1 tbsp

Olive Oil

1 cup

Vegetable Broth (swanson®)

Directions:

1

Set the oven to 425 degrees F

2

Spray a roasting pan with vegetable cooking spray

3

Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the pan

4

Roast the vegetables for 30 minutes

5

Pour the broth over the vegetables and stir

6

Roast for 20 minutes or until the vegetables are fork-tender

7

Season to taste