Oven Roasted Root Vegetables from Swanson®
Ingredients
- 3 medium red potatoes, cut into 1-inch pieces
- 2 cups peeled baby carrots
- 1 pound celery root (celeriac), peeled and cut into 1-inch pieces
- 2 (3 pound) rutabaga, peeled and cut into 1-inch pieces
- 2 medium red onions, peeled and cut into 8 wedges each
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 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
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