Oven-roasted root vegetables
Vegetable cooking spray
3 medium red potatoes, cut into 1-inch pieces
2 cups fresh or frozen whole baby carrots
1 pound celery root, peeled and cut into 1-inch pieces
1 (3 pound) rutabaga, peeled and cut into 1-inch pieces
2 medium red onions, cut into wedges
2 medium parsnips, peeled and cut into 1-inch pieces
5 cloves garlic, cut into thin slices
1 T chopped fresh rosemary leaves or fresh thyme leaves
1 T olive oil
1 C vegetable or chicken broth
Heat the oven to 425° F. Spray a 17 x 11-inch roasting pan or shallow baking sheet with the cooking spray. Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the prepared pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir. Roast for 20 minutes more or until the vegetables are fork-tender.
For information, please call our Health Access Line at 314-ANTHONY (268-4669) or 800-554-9550 or visit find a physician online.
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