Oven-Roasted Root Vegetables

A bowl of tasty root vegetables infused with rosemary, olive oil, and our Organic Vegetarian Vegetable Broth.

Products you'll need:

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

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  • Vegetable oil cooking spray
  • 3 medium red potatoes, cut into 1" (2.5 cm) pieces
  • 2 cups (500 mL) fresh or frozen whole baby carrots
  • 2 cups (500 mL) peeled, cubed (1"/2.5 cm) celery root (celeriac)
  • 6 cups (1.5 L) peeled, cubed (1"/2.5 cm) rutabaga
  • 2 medium red onions, cut into 8 wedges each
  • 2 medium parsnips, peeled, cut into 1" (2.5 cm) pieces
  • 5 cloves garlic, cut into thin slices
  • 1 tbsp (15 mL) chopped, fresh rosemary leaves or thyme leaves 
  • 1 tbsp (15 mL) olive oil
  • 1 cup (250 mL) CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth


  1. Spray a roasting pan or shallow 18" x 13" (45 x 35 cm) baking sheet with cooking spray.
  2. Stir potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the pan to coat vegetables.
  3. Roast at 425°F (220°C) for 30 minutes. Pour broth over vegetables and stir.
  4. Roast for 20 minutes more or until vegetables are fork-tender.

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Amount Per Serving
Calories 110
Fat 1.5 g
Saturated Fat 0.2 g
Sodium 100 mg
Carbohydrate 22 g
Dietary Fibre 4 g
Protein 3 g
Calcium 6 %DV
  • Two servings of vegetables
  • Source of calcium
  • Source of fibre

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