Oven-Roasted Root Vegetables Recipe

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Ingredients:

Serving

vegetable cooking spray
3 medium red potatoes , cut into 1-inch pieces
2 cups fresh or frozen whole baby carrots
1 lb celery root ( celeriac), peeled and cut into 1-inch pieces
1 (3 lb) rutabaga, peeled and cut into 1-inch pieces
2 medium red onions, cut into wedges
2 medium parsnips, peeled and cut into 1-inch pieces
5 cloves garlic , cut into thin slices
1 tbsp chopped fresh rosemary leaves
1 tbsp olive oil
1 cup swanson vegetable broth

Directions:

Heat the oven to 425 degrees F. Spray a 17x11-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. Pour the broth over the vegetables and stir.
Roast for 20 minutes more or until the vegetables are fork-tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	159 Kcal (666 kJ)
Calories from fat	16.03 Kcal
		% Daily Value*
Total Fat	1.78g	3%
Sodium	394.25mg	16%
Potassium	725.6mg	15%
Total Carbs	30.73g	10%
Sugars	10.14g	41%
Dietary Fiber	6.32g	25%
Protein	3.95g	8%
Vitamin C	25.7mg	43%
Vitamin A	0.6mg	20%
Iron	1.4mg	8%
Calcium	61.7mg	6%

Amount Per 100 g
Calories	50.68 Kcal (212 kJ)
Calories from fat	5.11 Kcal
		% Daily Value*
Total Fat	0.57g	3%
Sodium	125.66mg	16%
Potassium	231.28mg	15%
Total Carbs	9.79g	10%
Sugars	3.23g	41%
Dietary Fiber	2.02g	25%
Protein	1.26g	8%
Vitamin C	8.2mg	43%
Vitamin A	0.2mg	20%
Iron	0.5mg	8%
Calcium	19.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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