Photo: Sorin Gheorghita
Becel® Garlic and Rosemary Roasted Root Vegetables
4 ingredients
10 min + 50 min
4 servings
openrecipes
"These hearty vegetables mixed with the robust flavours of garlic and rosemary work particularly well with any lean steak. Try this recipe tonight using Becel® Buttery Taste, with irresistible flavor and 80% less saturated fat than butter."
Estimated Nutrition (whole recipe, rough)
395
Calories
7g
Protein
12g
Fat
68g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Root Vegetables | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons Becel® Buttery Taste margarine
- 2 pounds root vegetables like sliced carrots, parsnips, red onion, and halved new red bliss potatoes
- 2 teaspoons chopped fresh rosemary
- 3 cloves garlic, peeled and halved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes