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Oven-Roasted Root Vegetables

Oven-Roasted Root Vegetables Recipe

  • Vegetable cooking spray
  • 3 medium red potatoes, 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
  • 1 (3 pound) 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 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
  • 1 tablespoon olive oil
  • 1 cup Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic)
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 210
Total Fat 2.5g
Saturated Fat 0.4g
Cholesterol 0mg
Sodium 245mg
Total Carbohydrate 44.4g
Dietary Fiber 9.9g
Sugars 16g
Protein 5.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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