Garlic and Rosemary Roasted Root Vegetables

Low Fat, Delicious and Good For You

These hearty vegetables mixed with the robust flavours of garlic and rosemary work particularly well with any lean steak.


30 mL (2 tbsp.) Becel® Buttery Taste* margarine

1 kg (2 lbs.) root vegetables like sliced carrots, parsnips, red onion, and halved new red bliss potatoes

10 mL (2 tsp.) chopped fresh rosemary or 2 mL (1/2 tsp.) dried rosemary
3 cloves garlic, peeled and halved

  Preheat oven to  220ºC (425°F). Melt Becel® 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.

4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes

*Becel Gold in Quebec

While looking out for your heart health, it’s important to pay attention to the serving size and nutrition content of everything you eat. Even small changes in your diet can add up to a big improvement in your heart health over time. For example, a healthy diet low in saturated and trans fats may reduce the risk of heart disease.

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