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Oven-Roasted Root Vegetables

yield: 8 total time: 85 minutes
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Ingredients

  • vegetable cooking spray
  • 3 red potatoes medium, cut into 1-inch pieces
  • 2 cups baby carrots fresh OR frozen whole
  • 1 pound celery root celeriac, peeled and cut into 1-inch pieces
  • 3 pounds rutabaga peeled and cut into 1-inch pieces
  • 2 red onions medium, cut into wedges
  • 2 parsnips medium, peeled and cut into 1-inch pieces
  • 5 cloves garlic cut into thin slices
  • 1 tablespoon fresh rosemary
  • 1 leaf fresh thyme leaves
  • 1 tablespoon olive oil
  • 1 cup Swanson Vegetable Broth or Chicken Broth, regular or Certified Organic

Nutrition

  • Calories : 190 calories
  • Carbohydrate : 40 grams
  • Fat : 1.5 grams
  • Fiber : 11 grams
  • Protein : 5 grams
  • Sodium : 125 milligrams
  • Sugar : 16 grams
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