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
- 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
Instructions
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Step 1
Set the oven to 425°F. Spray a roasting pan with vegetable cooking spray.
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Step 2
Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
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Step 3
Roast for 20 minutes or until the vegetables are fork-tender. Season to taste.
