Heat up a metal roasting tin on a gas hob and add olive oil, butter, rosemary and some vegetable oil (to stop the other oils from burning) and add the potatoes cut side down.
Oven-Roasted Root Vegetables From Swanson®
Roast for up to 20 minutes or until the vegetables have begun to caramelize and soften.
Recipe Summary Oven-Roasted Root Vegetables From 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.Ingredients | Honey Roasted Carrots And Parsnips
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
Directions
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.
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Info | Honey Roasted Carrots And Parsnips
prep:
35 mins
additional:
50 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
