Oven-Roasted Root Vegetables

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Toss your root vegetables in Hellmann’s® Mayonnaise instead of oil before roasting, for sealed in tenderness, and a crispy exterior.
  • 1/3 cup (75 mL) Hellmann’s® Real Mayonnaise
  • 2 lbs. (1 kg) assorted root vegetables, (carrots, parsnips, beets, onions, and/or sweet potatoes), peeled and cut into bite-size pieces
  • 10 cloves garlic, peeled
  • 1 Tbsp. (15 mL) fresh rosemary leaves
  • 1/4 tsp. (1 mL) coarsely ground black pepper

Nutritional information

 

Amount per serving

Calories270
Total Fat14g
Saturated Fat2g
Trans Fat0g
Cholesterol5mg
Sodium170mg
Total Carbs34g
Dietary Fiber7g
Sugars9g
Protein3g
Calcium6%
Iron6%
Vitamin C50%
Vitamin A210%
  • 1 Preheat oven to 425° F (220° C). Combine Hellmann's® Real Mayonnaise with all other ingredients in large bowl and stir until vegetables are well-coated. Evenly spread vegetables in large shallow roasting pan or jelly-roll pan.
  • 2 Roast until vegetables are tender and golden, stirring occasionally, about 35 minutes. Sprinkle, if desired, with chopped fresh parsley.