How To Make Roasted Vegetables and Garlic
Whip up a garlicky side of roasted vegetables, roasted to golden and caramelized perfection, and paired with a sweet hummus vinaigrette, for a tastier dish!
Serves:
Ingredients
- 1cupparsnips
- 1cupsweet potatoes
- 1cupbrussels sprouts
- 1cuponions
- 1cupcarrots
- 1cupturnips
- 1cupbell peppers
- 1cupbaby potatoes
- 3tbspolive oil,divided
- 1tbspparsley,or rosemary
- salt and pepper,to taste
- 10garlic cloves,peeled
For Hummus Vinaigrette:
- ½cupSabra Hummus,classic flavor
- 1tspparsley
- 1tbspolive oil
- 2tsplemon juice
- 1tsphoney
- 1tbspwater
- 2tspwhite wine vinegar
Instructions
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Preheat the oven to 400 degrees F.
Hummus Vinaigrette:
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Mix the hummus, parsley, olive oil, lemon juice, honey, water, and vinegar in a bowl, and refrigerate.
Roasted Vegetables:
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Toss the garlic with 1 tablespoon of olive oil and salt and pepper, to taste. Wrap the garlic cloves in a single layer of foil.
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Toss the parsnips, sweet potatoes, brussels sprouts, turnips, bell peppers, and baby potatoes with the remaining olive oil, parsley, salt, and pepper. Place the vegetables and garlic wrapped foil on a parchment-lined pan.
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Roast the vegetables for 45 to 60 minutes, or until the vegetables are tender and the garlic is soft, golden, and sweet.
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Slightly smash the garlic with a fork, toss with the hot vegetables, and drizzle with hummus vinaigrette.
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Toss, serve, and enjoy!
Recipe Notes
- This dish is great served at room temperature.
Nutrition
- Calories:Â 221.26kcal
- Fat:Â 11.34g
- Saturated Fat:Â 1.61g
- Monounsaturated Fat:Â 7.44g
- Polyunsaturated Fat:Â 1.81g
- Carbohydrates:Â 27.60g
- Fiber:Â 6.33g
- Sugar:Â 7.54g
- Protein:Â 4.58g
- Sodium:Â 512.78mg
- Calcium:Â 66.47mg
- Potassium:Â 600.69mg
- Iron:Â 1.72mg
- Vitamin A: 375.23µg
- Vitamin C:Â 64.47mg
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