Name: Garlic and Rosemary Roasted Root Vegetables
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Ingredients: 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 ½ tsp (2 ml) dried rosemary; 3 clove garlic, peeled and halved

Garlic and Rosemary Roasted Root Vegetables

Prep Time

10 min

Cook Time

50 min

Yields

4 servings

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

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ingredients

Tbsp (30 ml) Becel® Buttery Taste margarine

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

tsp (10 ml) chopped fresh rosemary or ½ tsp (2 ml) dried rosemary

clove garlic, peeled and halved

Ingredient Substitution Guide

directions

Step 1

Preheat oven to425°F (220°C).

Step 2

Melt Becel® Buttery Taste margarine in shallow roasting pan in oven about 2 minutes. Stir in vegetables, rosemary and garlic.

Step 3

Roast, stirring twice, 50 minutes or until vegetables are golden and crisp

dinner
Fall
Roast
vegetables
vegetarian

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