I don’t know about you, but when the temperatures start dropping, I look for food that’s healthy and easy to prepare, and warms me up a bit.
Oven roasting root vegetables makes use of in-season fall produce and gives you a terrific side dish to accompany a main dish as simple as a rotisserie chicken from the grocery store. Roasting veggies at a high temperature is a great way to bring out their natural sweetness and make them more appealing to kids too.
Oven Roasted Root Vegetables
Prep: 35 minutes
Roast: 50 minutes
Makes: 8 servings
- Vegetable cooking spray
- 3 medium red potatoes (about 1 pound), cut into 1-inch pieces
- 2 cups fresh or frozen whole 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 onions, cut into 8 wedges each
- 2 medium parsnips, 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 (Regular or Certified Organic
Heat oven to 425°F. Spray 17 x 11-inch roasting pan or shallow baking sheet with cooking spray.
Stir potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary, and oil in prepared pan. Roast vegetables for 30 minutes. Pour broth over vegetables and stir.
Roast for 20 more minutes or until vegetables are fork-tender.
Recipe courtesy of The Naked Grape Winery