Ingredients1 h 25 m servings 273 cals
- Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
- 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.
- Roast for 20 minutes or until the vegetables are fork-tender. Season to taste.
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Per Serving: 273 calories; 2.9 g fat; 58.7 g carbohydrates; 7.6 g protein; 0 mg cholesterol; 275 mg sodium. Full nutrition
ReviewsRead all reviews 5
I used rutabaga, turnip, sweet potato, baby red potatoes, sliced large carrot, okra, zucchini, and red onion. Basically what was called for but just added a few extra. The chicken broth was pe...
I really loved the flavors of this combination of veggies. The broth gave it more depth to the flavor. it paired really nice with a roast. It is one that is a keeper.
I made it and found it ok, nothing special. I don't think that I'll make it again
I made this recipe because someone gave me celeriac, and I didn't know what to do with it. I made it as written but without rutabagas since my store didn't have them. It was simple and a good ...