- 1/2 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Extra Virgin 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
How to Make It
Preheat oven to 425°.
In large bowl, combine all ingredients until vegetables are well-coated.
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.