Roasted Root Vegetables with Garlic & Rosemary
- Cooking time50
- Prep time10
- 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
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.