Garlic and Rosemary Roasted Root Vegetables

4 Ratings
  • prep time 10 min
  • total time 60 min
  • serves 4
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. Brought to you by Becel®. Don’t forget to bookmark your favourite recipes!

Dinner, Fall, Roast, Vegetables, Vegetarian


Ingredients

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

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: Dinner, Fall, Roast, Vegetables, Vegetarian

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