Garlic & Rosemary Roasted Root Vegetables

Garlic & Rosemary Roasted Root Vegetables

5 4
  • Preparation Time

    10 mins

  • Cooking Time

    50 mins

  • Recipe Serves

    4

Ingredients


  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 2 lbs. (1 kg) mixed root vegetables, (such as carrots, parsnips, red onion and/or red bliss potatoes), cut-up
  • 2 tsp. (10 mL) chopped fresh rosemary or 1/2 tsp. (2mL) dried rosemary
  • 3 cloves garlic, finely chopped

Preparation

Step 1

Preheat oven to 425°F (220°C).

Step 2

Melt Becel® Buttery Taste margarine in shallow roasting pan in oven about 2 minutes. Stir in vegetables, rosemary and garlic.

Step 3

Roast, stirring twice, 50 minutes or until vegetables are golden and crisp.

Recipe Tip:

*Becel® Gold in Quebec

Nutritional Information:

Recipe : Garlic & Rosemary Roasted Root Vegetables
Recipe Serves : 4

1 servingAmount% Daily Value
Calories:190  
Total Fat:6 g 
Saturated Fat:1 g 
Trans Fat:0 g 
Polyunsaturated Fat:1.9 g 
Monounsaturated Fat:2.8 g 
Cholesterol:0 mg 
Sodium:95 mg 
Total Carbs:34 g 
Dietary Fiber:7 g 
Sugars:9 g 
Protein:3 g 
Calcium: 6 %
Iron: 6 %
Omega-3:0.4 g 
Omega-6:1.5 g 
Vitamin C: 50 %
Vitamin A: 170 %
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