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Oven-Roasted Root Vegetables

Prep time 15 mins
Cook time 30 mins
Yield 4 servings

Ingredients

  • 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

  1. 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.