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 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 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

    Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan or shallow baking sheet with vegetable cooking spray.

  • 2

    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.

  • 3

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

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RID#25648

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