Becel® Garlic and Rosemary Roasted Root Vegetables Recipe

Becel® Garlic and Rosemary Roasted Root Vegetables Recipe

  • 2 tablespoons Becel® Buttery Taste margarine
  • 2 pounds root vegetables like sliced carrots, parsnips, red onion, and halved new red bliss potatoes
  • 2 teaspoons chopped fresh rosemary
  • 3 cloves garlic, peeled and halved
  1. Preheat oven to 220 degrees C (425 degrees F). Melt Becel(R) Buttery Taste margarine in shallow roasting pan in oven about 2 minutes. Stir in vegetables, rosemary and garlic. Roast, stirring twice, 50 minutes or until vegetables are golden and crisp.
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