Oven-Roasted Root Vegetables

Name: Oven-Roasted Root Vegetables
Prep time: 35 min
Cook time: 50 min
Yield: 8
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)

Oven-Roasted Root Vegetables was pinched from <a href="http://allrecipes.com/Recipe/Oven-Roasted-Root-Vegetables/Detail.aspx" target="_blank">allrecipes.com.</a>

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

INGREDIENTS

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Vegetable cooking spray

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3 medium red potatoes, cut into 1-inch pieces

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2 cups fresh OR frozen whole baby carrots

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1 pound celery root (celeriac), peeled and cut into 1-inch pieces

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1 (3 pound) rutabaga, peeled and cut into 1-inch pieces

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2 medium red onions, cut into wedges

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2 medium parsnips, peeled and cut into 1-inch pieces

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5 cloves garlic, cut into thin slices

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1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves

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1 tablespoon olive oil

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1 cup Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic)

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