Oven Roasted Root Vegetables

Name: Oven Roasted Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 1 Tbsp chopped fresh rosemary or 1 tsp. dried rosemary, crushed; 10 cloves garlic, peeled; 0 teaspoons coarsely ground black pepper; 118 milliliters Hellmanns® or Best Foods® Mayonnaise Dressing with Olive Oil; 907 grams assorted root vegetables (carrots, parsnips, beets, onions and/or sweet potatoes), peeled and cut into wedges

Oven Roasted Root Vegetables is a gluten free, dairy free, and whole 30 recipe with 15 servings. This recipe covers 1% of your daily requirements of vitamins and minerals. This side dish has 79 calories, 0g of protein, and 6g of fat per serving. Head to the store and pick up rosemary, root vegetables, coarsely ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

In large bowl, combine all ingredients until vegetables are well-coated.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

In large shallow roasting pan or jelly-roll pan, evenly spread vegetables. Roast, stirring occasionally, 30 minutes or until vegetables are tender and golden.

Ingredients you will need

Vegetable

Spread