Oven-Roasted Root Vegetables

Name: Oven-Roasted Root Vegetables
Prep time: 35 min
Cook time: 50 min
Yield: 8
Ingredients: Vegetable cooking spray; 3 med. red potatoes (about 1 pound), cut into 1-inch pieces; 2 C. fresh or frozen whole baby carrots; 1 lb. celery root (celeriac), peeled and cut into 1-inch pieces (about 2 C.); 1 rutabaga (about 3 lb.), peeled and cut into 1-inch pieces (about 6 C.); 2 med. red onions, cut into 8 wedges each; 2 med. parsnips, peeled and cut into 1-inch pieces (about 1 1/2 C.); 5 cloves garlic, cut into thin slices; 1 Tbsp. chopped fresh rosemary leaves or fresh thyme leaves; 1 Tbsp. olive oil; 1 C. Swanson® Vegetable Broth (Regular or Certified Organic)

Oven-Roasted Root Vegetables was pinched from <a href="http://www.recipe4living.com/recipes/oven_roasted_root_vegetables.htm/" target="_blank">www.recipe4living.com.</a>

"There's a little something for everyone in this savory side that's perfect for holiday meals or anytime you need a hearty and flavorful vegetable side dish...."

INGREDIENTS

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Vegetable cooking spray

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3 med. red potatoes (about 1 pound), cut into 1-inch pieces

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2 C. fresh or frozen whole baby carrots

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1 lb. celery root (celeriac), peeled and cut into 1-inch pieces (about 2 C.)

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1 rutabaga (about 3 lb.), peeled and cut into 1-inch pieces (about 6 C.)

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2 med. red onions, cut into 8 wedges each

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2 med. parsnips, peeled and cut into 1-inch pieces (about 1 1/2 C.)

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5 cloves garlic, cut into thin slices

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1 Tbsp. chopped fresh rosemary leaves or fresh thyme leaves

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1 Tbsp. olive oil

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1 C. Swanson® Vegetable Broth (Regular or Certified Organic)

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