Becel® Garlic and Rosemary Roasted Root Vegetables

Becel® Garlic and Rosemary Roasted Root Vegetables

Becel(R) 0

"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."

Ingredients 1 h {{adjustedServings}} servings 149 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  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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Reviews 9

  1. 11 Ratings


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 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.