Oven-Roasted Root Vegetables From Swanson® Recipe

Ingredients For Oven-Roasted Root Vegetables From Swanson® Recipe

• 3 inch Medium red potatoes, cut into 1 s
• 2 cup Peeled baby carrots
• 1 inch Pound celery root , peeled and cut into 1 s
• 2 inch Rutabaga, peeled and cut into 1 s
• 2 Medium red onions, peeled and cut into 8 wedges each
• 2 inch Medium parsnips, peeled and cut into 1 s
• 5 Cloves garlic, cut into thin slices
• 1 tablespoon Chopped fresh rosemary leaves or fresh thyme leaves
• 1 tablespoon Olive oil