Oven-Roasted Root Vegetables Recipe - Cook With Campbells Canada

Ingredients

• Vegetable oil cooking spray
• 3 medium red potatoes, cut into 1" (2.5 cm) pieces
• 2 cups 500 mL fresh or frozen whole baby carrots
• 2 cups 500 mL peeled, cubed (1"/2.5 cm) celery root (celeriac)
• 6 cups 1.5 L peeled, cubed (1"/2.5 cm) rutabaga
• 2 medium red onions, cut into 8 wedges each
• 2 medium parsnips, peeled, cut into 1" (2.5 cm) pieces
• 5 cloves garlic, cut into thin slices
• 1 tbsp 15 mL chopped, fresh rosemary leaves or thyme leaves
• 1 tbsp 15 mL olive oil
• 1 cup 250 mL CAMPBELL’S® Ready to Use Vegetable Broth