Oven-Roasted Root Vegetables | Swanson® Recipes

Name: Oven-Roasted Root Vegetables | Swanson® Recipes
Ingredients: 3 medium red potato (about 1 pound), cut into 1-inch pieces; 2 cups peeled baby carrots; 1 pound celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups); 1 rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups); 2 medium red onion, cut into 8 wedges each; 2 medium parsnip, peeled and cut into 1-inch pieces (about 1 1/2 cups); 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

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This savory side is perfect for holiday meals or anytime you need a hearty and flavorful vegetable side dish.

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Ingredients

3 medium red potato (about 1 pound), cut into 1-inch pieces
2 cups peeled baby carrots
1 pound celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups)
1 rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups)
2 medium red onion, cut into 8 wedges each
2 medium parsnip, peeled and cut into 1-inch pieces (about 1 1/2 cups)
5 cloves garlic, cut into thin slices
1 tablespoon chopped fresh rosemary leaves<strong> or </strong>fresh thyme leaves
1 tablespoon olive oil
1 cup Swanson® Vegetable Broth