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Oven-Roasted Root Vegetables from Swanson®

Rated as 4.5 out of 5 Stars

"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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1 h 25 m servings 273
Original recipe yields 8 servings


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  1. Set the oven to 425 degrees 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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Nutrition Facts

Per Serving: 273 calories; 2.9 58.7 7.6 0 275 Full nutrition

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Read all reviews 5
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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...

This was delicious! I actually grilled these outside on the gas grill - and did not need the broth. I just cooked these until done.

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 ...