- 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
- 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.