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.

Be the first to rate this

Has average rating

Total rating count

Rate this

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

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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