Recipes

Oven Roasted Root Vegetables

Company: 
Course/Meal: 
Main Ingredient: 
Prep Time: 
15 minutes
Cooking Time: 
35 minutes
Makes: 
6 servings
Ingredients: 

  • 2 lbs (1 kg) assorted root vegetables, peeled and cut into bite-size pieces (such as carrots, parsnips, beets, onions and sweet potatoes)
  • 10 cloves garlic, peeled
  • 1/3 cup (75 mL) Hellmann's 1/2 the Fat mayonnaise type dressing 
  • 1 tbsp (15 mL) chopped fresh rosemary 
  • 1/4 tsp (1 mL) fresh coarse ground black pepper 
  • 2 tbsp (25 mL) chopped fresh flat leaf parsley (optional)

Directions: 

In large bowl, combine vegetables, garlic, mayonnaise, rosemary and pepper, and stir until well coated.

Scrape vegetables onto parchment paper-lined or non-stick cooking-sprayed baking sheet.

Roast in 425°F (220°C) oven, turning twice, for about 35 minutes or until golden and tender.

Sprinkle with parsley, if using.

Nutrition Facts per serving:

Calories: 
94 calories
Fat: 
5 g
Saturated: 
1 g
Cholesterol: 
5 mg
Sodium: 
108 mg
Potassium: 
174 mg
Carbohydrates: 
13 g
Fibre: 
2 g
Protein: 
1 g