Oven Roasted Root Vegetables

Oven Roasted Root VegetablesPrep: 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 vegetable broth (regular or certified organic)

Directions:

  1. Heat oven to 425 degrees F. Spray 17 x 11-inch roasting pan or shallow baking sheet with cooking spray.
  2. 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.
  3. Roast for 20 more minutes or until vegetables are fork-tender.

Source: The Naked Grape Winery