Cooking Directions

• Set the oven to 425°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.

Ingredients

• 3 medium red potato (about 1 pound), cut into 1-inch pieces
• 2 cups peeled baby carrots
• 1 pound celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups)
• 1 rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups)
• 2 medium red onion, cut into 8 wedges each
• 2 medium parsnip, peeled and cut into 1-inch pieces (about 1 1/2 cups)
• 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