Roasted Vegetables And Garlic Recipe

Roasted Vegetables And Garlic Recipe

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!

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 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


  1. Preheat the oven to 400 degrees F.

Hummus Vinaigrette:

  1. Mix the hummus, parsley, olive oil, lemon juice, honey, water, and vinegar in a bowl, and refrigerate.

Roasted Vegetables:

  1. 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.

  2. 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.

  3. Roast the vegetables for 45 to 60 minutes, or until the vegetables are tender and the garlic is soft, golden, and sweet.

  4. Slightly smash the garlic with a fork, toss with the hot vegetables, and drizzle with hummus vinaigrette.

  5. Toss, serve, and enjoy!

Recipe Notes

  • This dish is great served at room temperature.


  • Calories: 221.26kcal
  • Fat: 11.34g
  • Saturated Fat: 1.61g
  • Monounsaturated Fat: 7.44g
  • Polyunsaturated Fat: 1.81g
  • Carbohydrates: 27.60g
  • Fiber: 6.33g
  • Sugar: 7.54g
  • Protein: 4.58g
  • Sodium: 512.78mg
  • Calcium: 66.47mg
  • Potassium: 600.69mg
  • Iron: 1.72mg
  • Vitamin A: 375.23µg
  • Vitamin C: 64.47mg
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