Rutabaga, parsnips, onion, garlic, celery root, carrots and potatoes roast to sweet tenderness in savory Swanson® Vegetable Broth and aromatic herbs.

Allrecipes Member

Recipe Summary test

35 mins
50 mins
1 hr 25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat the oven to 425 degrees F. Spray a 17x11-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 more or until the vegetables are fork-tender.

Nutrition Facts

210 calories; protein 5.5g; carbohydrates 44.4g; fat 2.5g; sodium 244.7mg. Full Nutrition

Reviews (53)

Rating: 5 stars
This was so good and so easy! I used sweet potato, sweet onion, turnips, parsnips and carrots. Be sure to check it before the time because mine were done early. Use some aluminum foil to line your pan and no clean up. Read More
Rating: 5 stars
This is a great recipe. I tried it as it is published first. Then I tried some variations. My favorite is with small red potatoes, sweet potato, carrots, parsnips, turnips, red onion, garlic, and large red pepper strips (I had quite a bit of red pepper leftover in my crisper). I toss with olive oil, add a touch of seasoning salt and I even tried changing the taste up by using marjoram instead of thyme. Either way it's a winner! Read More
Rating: 4 stars
I'd never tried parsnip, celeriac, or rutabaga before, but I was curious, so I tried them. The parsnip and celeriac were excellent, but the rutabaga was too bitter. This recipe would be a 5 if it didn't contain rutabaga. Oh, and you should decrease the cooking time a bit. Read More
Rating: 5 stars
Matt made these for Thanksgiving. I grumbled and grumbled about doing something that takes so long the day of. Well, I was wrong! It was the most well received veggie dish of the day. Everyone loved them. Read More
Rating: 4 stars
Very good; I made it with just potatoes and carrots. Read More
Rating: 5 stars
A great way to prepare and serve root vegetables, and just in time for the upcoming holidays! I did two things differently - tossed the veggies in olive oil and added some crushed red pepper flakes. This garlic and rosemary is a traditionally tasty combination, and with this recipe other combinations will also result in a success. Squash is another fine choice to add to the veggie mix. Rutabaga Tips: For those who have had rutabaga taste bitter, it is all in how to select one. Choose rutabaga that is firm/solid and heavy for its size. The skin should be free of major damage/blemishes, but the rigid scars around the top are natural. Smaller rutabagas are generally sweeter and milder. So for those who had a not-so-positive first experience with this veggie, give it another whirl! Also, keep in mind that roasting a rutabaga will bring out/intensify its flavor, whereas boiling/steaming it will dilute it. Read More
Rating: 5 stars
Loved the taste of this. I used what veggies I had on hand (yellow-skinned potatoes, carrots, turnip, and yam). I will certainly try again in the future with rutabaga and parsnips. Brussels Sprouts would probably be nice in the blend, as well. Read More
Rating: 5 stars
I make many variations of this, but have never used the broth before. We all liked this addition to my traditional roasted veggies. Read More
Rating: 5 stars
I have only just gotten this recipe, so I'll review at a later date. This is a tip re bitter rutabaga. It's from The Victory Garden Cookbook: If turnips or rubataga are large or old, first blanch in boiling water for 4-5 minutes to remove strong or bitter flavor. Read More