INGREDIENTS
2 cups
Baby carrots, fresh or frozen whole
1 lb
Celery root
5 cloves
Garlic, slices thin
2
Parsnips, medium
2
Red onions, medium
3
Red potatoes, medium
1 tbsp
Rosemary leaves or fresh thyme, fresh leaves
1
Rutabaga
1 tbsp
Olive oil
1
Vegetable cooking spray
1 cup
Swanson® vegetable broth (regular or certified organic)