Oven-roasted Root Vegetables

Hellmann'sReviews(2)
Debra H.: "I roasted red potatoes, radishes, shallots and ju…" Read More
5Ingredients
10Calories
50Minutes

Ingredients

  • 1/2 cup Best Foods Mayonnaise Dressing with Extra Virgin Olive Oil
  • 2 pounds assorted fresh vegetables
  • 10 cloves garlic (peeled)
  • 1 tablespoon fresh rosemary (chopped, or 1 tsp dried rosemary, crushed)
  • 1/4 teaspoon ground black pepper

Directions

  1. Preheat oven to 425°.
  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. Sprinkle, if desired, with chopped fresh parsley.
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NutritionView more

10Calories
Sodium0%DV0mg
Fat0%DV0g
Protein0%DV0g
Carbs1%DV3g
Fiber0%DV0g

PER SERVING *

Calories10Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium0mg0%
Potassium35mg1%
Protein0g0%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate3g1%
Dietary Fiber0g0%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Debra H. 4 Aug 2017
I roasted red potatoes, radishes, shallots and jumbo garlic. It was so so good. The mayonnaise got so crispy and sweet. Veggies were the best part of the meal.
tony p. 14 Mar 2016
The recipe was a great starter, and gave me cooking times and temperatures. I modified the recipe slightly, instead of using the mayonaise, I used maple syrup and virgin olive oil. Ofter cooking I sprinkled the vegetables with chopped nuts. I certainly will make this again. The two who I cooked for, thoroughly appreciated the taste. Thank you for the recipe.