Oven-Roasted Root Vegetables

By Anderda

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.

Ingredients

• 1 Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan or shallow baking sheet with the cooking spray.
• 2 Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared 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.

Details

Servings 8
Adapted from campbellskitchen.com

Preparation

Step 1

1

Heat the oven to 425°F. Spray a 17 x 11-inch roasting pan or shallow baking sheet with the cooking spray.

2

Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared 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.