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Roasted Root Vegetables with Garlic & Rosemary

  • Cooking time50 min
  • Prep time10 min
  • Recipe serves 4


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

Nutrition facts

Total Fat6.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.900 g
Monounsaturated Fat2.800 g
Cholesterol0 mg
Sodium95 mg
Total Carbs34.00 g
Dietary Fiber7.0 g
Sugars9.00 g
Protein3.00 g
Calcium6 %
Iron6.00 %
Omega-30.40 g
Omega-61.50 g
Vitamin C50.0 %
Vitamin A170.0 %


  1. Preheat oven to 425°F (220°C).
  2. Melt Becel® Buttery Taste margarine in shallow roasting pan in oven about 2 minutes. Stir in vegetables, rosemary and garlic.
  3. Roast, stirring twice, 50 minutes or until vegetables are golden and crisp.