Garlic and Rosemary Roasted Root Vegetables
- prep time 10 min
- total time 60 min
- serves 4
2 tablespoons (30 ml) Becel® Buttery Taste margarine
1 pound (1 kg) root vegetables like sliced carrots, parsnips, red onion, and halved new red bliss potatoes
2 teaspoons (10 ml) chopped fresh rosemary or 1/2 tsp (2 ml) dried rosemary
3 cloves 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