Oven-Roasted Root Vegetables
- Vegetable cooking spray
- 3 medium red potatoes, cut into 1-inch pieces
- 2 cups whole baby carrots, fresh or frozen
- 1 lb celery root, peeled & cut into 1-inch pieces
- 1 rutabaga (3 lbs), peeled & cut into 1-inch pieces
- 2 medium red onions, cut into wedges
- 2 medium parsnips, peeled & cut into 1-inch pieces
- 5 cloves garlic, cut into thin slices
- 1 Tbsp fresh rosemary or thyme leaves, chopped
- 1 Tbsp olive oil
- 1 cup vegetable or chicken broth
- Heat the oven to 425°F.
- Spray a 17 x 11-inch roasting pan or shallow baking sheet with the cooking spray.
- Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared pan.
- Roast the vegetables for 30 minutes (be patient, you rascal).
- Pour the broth over the vegetables and stir.
- Roast for another 20 minutes or until the vegetables are fork tender.
- Spray a 17 x 11-inch roasting pan or shallow baking sheet with the cooking spray.
- Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared pan.
- Roast the vegetables for 30 minutes (be patient, you rascal).
- Pour the broth over the vegetables and stir.
- Roast for another 20 minutes or until the vegetables are fork tender.
Submitted by Feb 28, 2012
40 min
50 min
90 min