Recipe by Becel®
"These hearty vegetables mixed with the robust flavours of garlic and rosemary work particularly well with any lean steak. Try this recipe tonight using Becel® Buttery Taste, with irresistible flavor and 80% less saturated fat than butter."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Becel® Buttery Taste margarine
root vegetables like sliced carrots, parsnips, red onion, and halved new red bliss potatoes
chopped fresh rosemary
garlic, peeled and halved
We really loved this recipe though we decided to take out the parsnips. We also used a garlic butter instead of margarine. But the rosemary added just the right summer touch.
Tasteless, even lost the taste of the veggies themselves. Everything turned out mushy not crispy.
I loved this my daughter however discovered that she "Hates!!" rosemary. She liked the flavor and ate it all even the carrots which she claimed she hated baked carrots. She just felt like the rosemary was getting stuck in her teeth and throat. So thinking next time to better suit her needs I will use dried rosemary and crush it first for her. I used carrots sliced on a mandoline, cubed white potatoes, and diced yellow onion. As this is what I had on hand and instead of margarine I used olive oil.
I used olive oil as I didn't have margarine. I used carrots, onions, parsnips, potatoes and acorn squash. Will definitely make this again.
This is super tasty. I made it with butter. Best parsnips ever. Took half the time to cook though. Slice the parsnips thin so that they crisp and most of all, do not over crowd the veggies on the pan. They need space around them in order to cook properly and not steam.
I love this recipe and it's been a hit each time I've served it. I use what I have on hand, but love carrots, red onions and potatoes the best! Great side when the rest of dinner is in the oven.
I'm another who used butter. It was okay, I found the time was way too long and my veggies were never "crispy". I used carrots, baby potatoes and pearl onions. It's a good starting point, but I'll have to do some adjusting.
I was just looking for a potato recipe, came across this one. I used butter instead of margarine, but used only potatoes. We both liked it a lot, will make it again, next time with more vegetables.
* Percent Daily Values are based on a 2,000 calorie diet.
Becel(R) Garlic and Rosemary Roasted Root Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 59
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple roasted vegetable casserole.
See how to make amazing oven-roasted red potatoes.
See a boil-and-roast method for making beautiful, crispy roasted potatoes.