Oven-Roasted Root Vegetables

Submitted by Karen Neuenswander


Ingredients:
3 medium red potatoes, chopped
2 c. fresh or frozen baby carrots
1 lb. celery root, peeled and chopped
1 rutabaga, peeled and chopped
2 medium red onions, cut into wedges
2 medium parsnips, peeled and chopped
5 cloves of garlic, sliced thin
1 T. chopped fresh rosemary or 1 T. fresh thyme leaves
1 T. olive oil
1 c. vegetable broth

Directions:
1. Heat oven to 425*. Spray a 17-by-11 in roasting pan or shallow baking sheet with cooking spray.
2. Stir all ingredients into the prepared pan. Roast vegetables for 30 minutes. Pour the broth over the vegetables and stir.
3. Roast for 20 minutes more or until all is fork-tender.

You may view the original on Kitchendaily.com.