Oven-Roasted Root Vegetables

Campbell's Oven-Roasted Root Vegetables Recipe

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.

At a glance

Prep

35 min.

Total

1 hr. 25 min.

Serves

8

Servings: about 2 cups each

Roast: 50 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

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What You'll Need

3 medium red potatoes  (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 onions, cut into 8 wedges each
2 medium parsnips, 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 or Swanson® Certified Organic Vegetable Broth

How to Make It

  • 1

    Set the oven to 425°F. Spray a roasting pan with vegetable cooking spray.

  • 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.

  • 3

    Roast for 20 minutes or until the vegetables are fork-tender.  Season to taste.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Vegetable Broth Swanson® Vegetable Broth

calories

150 150

totalfat

2g 2g

saturatedfat

0g 0g

cholesterol

0mg 0mg

sodium

210mg 210mg

totalcarbohydrate

31g 31g

dietaryfiber

6g 6g

protein

3g 3g

vitamina

80%DV 80%DV

vitaminc

50%DV 50%DV

calcium

8%DV 8%DV

iron

10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#25648