Oven-Roasted Root Vegetables
A bowl of tasty root vegetables infused with rosemary, olive oil, and our Organic Vegetarian Vegetable Broth.
- Spray a roasting pan or shallow 18" x 13" (45 x 35 cm) baking sheet with cooking spray.
- Stir potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the pan to coat vegetables.
- Roast at 425°F (220°C) for 30 minutes. Pour broth over vegetables and stir.
- Roast for 20 minutes more or until vegetables are fork-tender.
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