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This recipe can be prepared in 30 minutes or less
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Vegetable cooking spray 3 medium red potatoes (about 1 pound), cut into 1-inch pieces2 cups fresh or frozen whole 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 onions, cut into 8 wedges each2 medium parsnips, peeled and cut into 1-inch pieces (about 1 1/2 cups)5 cloves garlic, cut into thin slices1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves1 tablespoon olive oil 1 cup Swanson® Vegetable Broth (Regular or Certified Organic)
Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan or shallow baking sheet with the cooking spray. Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir. Roast for 20 minutes or until the vegetables are fork-tender.
Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan or shallow baking sheet with the cooking spray.
Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
Roast for 20 minutes or until the vegetables are fork-tender.
using regular Swanson® Vegetable Broth Calories 160, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 215mg, Total Carbohydrate 33g, Dietary Fiber 7g, Protein 4g, Vitamin A 185%DV, Vitamin C 82%DV, Calcium 10%DV, Iron 10%DV