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Roasted Root Vegetables with Garlic & Rosemary

On an unseasonably cool night, we came home with a hearty appetite. Our fridge was stocked with vegetables and our windowsill with spices.
  • Cooking time50 min
  • Prep time10 min
  • ServingsPortions 4
recipe image Roasted Root Vegetables with Garlic & Rosemary


  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 2 lbs. (1 kg) mixed root vegetables, cut-up (such as carrots, parsnips, red onion and/or red bliss potatoes)
  • 2 tsp. (10 mL) chopped fresh rosemary or 1/2 tsp. (2mL) dried rosemary
  • 3 cloves garlic, finely chopped
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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.
*Becel® Gold in Quebec.