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

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.