Garlic and Rosemary Roasted Root Vegetables

  • prep time10 min
  • total time 60 min
  • serves 4

These hearty vegetables mixed with the robust flavours of garlic and rosemary work particularly well with any lean steak.

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12 Ratings
Directions for: Garlic and Rosemary Roasted Root Vegetables


2 Tbsp (30 ml) Becel® Buttery Taste margarine

1 lb(s) (1 kg) root vegetables like sliced carrots, parsnips, red onion, and halved new red bliss potatoes

2 tsp (10 ml) chopped fresh rosemary or 1/2 tsp (2 ml) dried rosemary

3 clove garlic, peeled and halved


1. Preheat oven to425°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

See more: Vegetables, Vegetarian, Dinner, Fall, Winter, Roast


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