Roasted Root Vegetables with Garlic & Rosemary

  • Cooking time50
  • Prep time10
  • Servings4
recipe image Roasted Root Vegetables with Garlic & Rosemary

Ingredients

  • 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

  • Calories190
  • Total Fat6 g
  • Saturated Fat1 g
  • Trans Fat0 g
  • Polyunsaturated Fat1.9 g
  • Monounsaturated Fat2.8 g
  • Cholesterol0 mg
  • Sodium95 mg
  • Total Carbs34 g
  • Dietary Fiber7 g
  • Sugars9 g
  • Protein3 g
  • Calcium6 %
  • Iron6 %
  • Omega-30.4 g
  • Omega-61.5 g
  • Vitamin C50 %
  • Vitamin A170 %

Instructions

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.