Oven Roasted Root Vegetables

Ingredients

• 1 tablespoon rosemary dried fresh crushed chopped
• 10 cloves garlic peeled
• 0.3 teaspoon coarsely ground pepper black
• 0.5 cup mayonnaise dressing with olive oil best foods®
• 2 pounds root vegetables assorted peeled cut into wedges (carrots, parsnips, beets, onions and/or sweet potatoes)

Equipment

• bowl
• oven
• roasting pan

Directions

1. Preheat oven to 42
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.
4. Sprinkle, if desired, with chopped fresh parsley.
5. Cost per recipe*: $
6. Cost per serving*: $
7. *Based on average retail prices at national supermarkets.
8. Also terrific with Hellmann's or Best Foods Real or Light Mayonnaise.