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"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." — Becel®
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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
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.
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.
9 Ratings
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 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.
Wonderful! MUST have parsnips or not the same. I MUST try!! I used real butter instead.
* 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: 149 Calories from Fat: 59
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