> 1/2 cup Hellmann's Mayonnaise Dressing with Olive Oil
> 2 lbs assorted root vegetables (carrots, parsnips, beets, onions and/or sweet potatoes), peeled cut into bite size wedges
> 10 cloves garlic, finely chopped
> 1 tbsp fresh rosemary leaves
> 1/4 tsp coarsely ground black pepper
Preheat oven to 425°.
Combine all ingredients in large bowl until vegetables are well-coated.
Spread vegetables in large shallow roasting pan or jelly-roll pan in single layer. Roast, stirring occasionally, 30 minutes or until vegetables are tender and golden. Sprinkle, if desired, with chopped fresh parsley.