Oven-Roasted Root Vegetables

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
275
FAT
33%
CHOL
0%
SOD
14%

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Ingredients for 8 servings

Vegetable cooking spray

3 medium red potatoes (about 1 pound), cut into 1-inch pieces

2 cups fresh or frozen whole baby carrots

1 pound celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups)

1 rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups)

2 medium red onions, cut into 8 wedges each

2 medium parsnips, peeled and cut into 1-inch pieces (about 1 1/2 cups)

5 cloves garlic, cut into thin slices

1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves

1 tablespoon olive oil

1 cup Swanson® Vegetable Broth (Regular or Certified Organic)

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