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Garlic and Rosemary Roasted Root Vegetables

  • prep time 10 min
  • total time 60 min
  • serves 4
9 Ratings
Garlic and Rosemary Roasted Root Vegetables

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

Vegetarian, Fall, Vegetables, Dinner, Roast, Winter


Print Recipe
Directions for: Garlic and Rosemary Roasted Root Vegetables

Ingredients

2 Tbsp (30 ml) Becel® Buttery Taste margarine

1 lb. (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

Directions

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


http://www.foodnetwork.ca/recipe/garlic-and-rosemary-roasted-root-vegetables/13006/