Oven-Roasted Root Vegetables

Ingredients

• ¼ teaspoon coarsely ground black pepper
• 1 tablespoon chopped fresh rosemary or 1 tsp. dried rosemary, crushed
• 10 cloves garlic, peeled
• 2 pounds assorted root vegetables (carrots, parsnips, beets, onions and/or sweet potatoes), peeled and cut into wedges
• ½ cup Hellmann's or Best Foods Mayonnaise Dressing with Extra Virgin Olive Oil

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 ch...

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