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My review
Oven-Roasted Root Vegetables from Swanson®
Swanson®
"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."
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Ingredients
1 h 25 m servings 273 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
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Nutrition Facts
Per Serving: 273 calories; 2.9 g fat; 58.7 g carbohydrates; 7.6 g protein; 0 mg cholesterol; 275 mg sodium. Full nutrition
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Reviews
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Newest
8/23/2015
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...
9/13/2015
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.
10/17/2017
I made it and found it ok, nothing special. I don't think that I'll make it again
9/15/2017
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 ...