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Oven Roasted Root Vegetables

Oven Roasted Root Vegetables

AUGUST 2012

  • Yield: 4
  • Cook time:30 Minutes
  • Prep time:15 Minutes

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

Preparation

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.

Cost per recipe*: $4.64.

Cost per serving*: $1.16.

*Based on average retail prices at national supermarkets.

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

Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 13g
  • Saturated fat: 2g
  • Protein: 3g
  • Carbohydrate: 33g
  • Fiber: 7g
  • Cholesterol: 10mg
  • Iron: 8%
  • Sodium: 340mg
  • Calcium: 8%
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Oven Roasted Root Vegetables recipe

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