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Oven Roasted Root Vegetables

Prep time 15 mins
Cook time 30 mins
Yield 4

Ingredients

  • 1/2 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
  • 2 pounds assorted root vegetables (carrots, parsnips, beets, onions and/or sweet potatoes), peeled and cut into wedges
  • 10 cloves garlic, peeled
  • 1 tablespoon chopped fresh rosemary or 1 tsp. dried rosemary, crushed
  • 1/4 teaspoon coarsely ground black pepper

Nutrition Information

  • calories 250
  • fat 13 g
  • satfat 2 g
  • protein 3 g
  • carbohydrate 33 g
  • fiber 7 g
  • cholesterol 10 mg
  • iron 8 %
  • sodium 340 mg
  • calcium 8 %

How to Make It

  1. Preheat oven to 425°.

  2. In large bowl, combine all ingredients until vegetables are well-coated.

  3. In large shallow roasting pan or jelly-roll pan, evenly spread vegetables. Roast, stirring occasionally, 30 minutes or until vegetables are tender and golden. Sprinkle, if desired, with chopped fresh parsley.

  4. Cost per recipe*: $

  5. Cost per serving*: $

  6. *Based on average retail prices at national supermarkets.

  7. Also terrific with Hellmann's® or Best Foods® Real or Light Mayonnaise.