Becel® Garlic and Rosemary Roasted Root Vegetables Recipe - Allrecipes.com
Becel(R) Garlic and Rosemary Roasted Root Vegetables Recipe
  • READY IN 1 hr

Becel® Garlic and Rosemary Roasted Root Vegetables

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 220 degrees C (425 degrees F). Melt Becel® 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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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2012

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.

 
Most Helpful Critical Review
Dec 18, 2013

Tasteless, even lost the taste of the veggies themselves. Everything turned out mushy not crispy.

 

11 Ratings

Dec 02, 2012

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.

 
Nov 12, 2012

I used olive oil as I didn't have margarine. I used carrots, onions, parsnips, potatoes and acorn squash. Will definitely make this again.

 
Feb 01, 2013

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.

 
Jan 05, 2013

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.

 
Jan 02, 2013

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.

 
Nov 02, 2012

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.

 

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Nutrition

  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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