This delectable roasted vegetables with garlic recipe is a vibrant array of flavors packed into a single dish. Each vegetable contributes its unique taste and texture, while the garlic cloves add a pungent warmth that permeates through each bite. The hummus vinaigrette ties all the elements together with its creamy, tangy goodness. Whether you're looking to impress guests or simply want a hearty side dish, this recipe is a winner.
Most of the vegetables used in this recipe are commonly found in a home kitchen or local supermarket. However, parsnips and turnips may not be as well-known to some. Parsnips are root vegetables that resemble carrots but have a sweeter, nuttier flavor. Turnips, also root vegetables, have a crisp texture and a slightly peppery taste. When roasted, both vegetables develop a deliciously sweet and caramelized flavor.
Ingredients for Roasted Vegetables with Garlic
Parsnips: These root vegetables have a sweet, nutty flavor that shines when roasted.
Sweet potatoes: They add a delightful sweetness and soft texture to the dish.
Brussels sprouts: These tiny cabbages add a nice crunch and slight bitterness.
Onions: They add a savory depth of flavor.
Carrots: These add sweetness and a firm texture.
Turnips: These root veggies add a unique peppery flavor.
Bell peppers: These add crunch, sweetness, and a vibrant color.
Baby potatoes: These add a comforting, starchy element.
Olive oil: This helps the vegetables roast to perfection and adds a rich flavor.
Parsley: This adds a fresh, herbal note.
Salt and pepper: These seasonings bring out the natural flavors of the vegetables.
Garlic cloves: These add a pungent, warming flavor that infuses the entire dish.
Hummus: This forms the base of the vinaigrette, adding creaminess and tang.
Lemon juice: This brightens up the vinaigrette with a touch of acidity.
Honey: This adds a subtle sweetness to balance the vinaigrette.
Water: This thins out the vinaigrette to the right consistency.
White wine vinegar: This adds a sharp, tangy flavor to the vinaigrette.
One reader, Adams Cohen says:
The roasted vegetables with garlic recipe is a game-changer! The combination of flavors is simply divine. The hummus vinaigrette adds a unique twist that elevates the dish to a whole new level. It's a must-try for anyone looking to add some excitement to their vegetable dishes. Highly recommended!
Techniques for Perfectly Roasted Vegetables With Garlic
How to roast the vegetables: This involves tossing the vegetables with olive oil, parsley, salt, and pepper, and then roasting them in the oven at 400 degrees F for 45 to 60 minutes until they are tender.
How to make hummus vinaigrette: This requires mixing hummus, parsley, olive oil, lemon juice, honey, water, and vinegar in a bowl, and then refrigerating the mixture until ready to use.
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
-
Preheat the oven to 400 degrees F.
Hummus Vinaigrette:
-
Mix the hummus, parsley, olive oil, lemon juice, honey, water, and vinegar in a bowl, and refrigerate.
Roasted Vegetables:
-
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.
-
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.
-
Roast the vegetables for 45 to 60 minutes, or until the vegetables are tender and the garlic is soft, golden, and sweet.
-
Slightly smash the garlic with a fork, toss with the hot vegetables, and drizzle with hummus vinaigrette.
-
Toss, serve, and enjoy!
Recipe Notes
- This dish is great served at room temperature.
Nutrition
- 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
Key Technique for Enhancing Roasted Vegetables With Garlic
When roasting vegetables, it's important to cut them into similar sizes to ensure even cooking. Also, tossing them in olive oil before roasting helps to bring out their natural flavors and gives them a beautiful golden color. Lastly, don't overcrowd the pan. Giving the vegetables space allows them to roast and caramelize rather than steam.
Time-Saving Tips for Roasted Vegetables With Garlic
Prep ahead: Chop and prepare the vegetables the night before to save time on the day of cooking.
Use pre-cut: Consider using pre-cut vegetables to reduce prep time and make the process more efficient.
One pan: Opt for a single large roasting pan to cook all the vegetables at once, saving time on cleaning and monitoring multiple dishes.
Batch cooking: Make a larger quantity and store the leftovers for future meals, reducing the need for frequent cooking.
Multitask: While the vegetables are roasting, use the time to prepare other components of the meal to maximize efficiency.
Invest in tools: Utilize kitchen tools such as a food processor or mandoline to speed up the process of chopping and slicing vegetables.
Substitute Ingredients For Roasted Vegetables And Garlic Recipe
parsnips - Substitute with celery root: Celery root has a similar earthy and slightly sweet flavor to parsnips, making it a good substitute in roasted vegetables. It also has a similar texture when roasted.
sweet potatoes - Substitute with butternut squash: Butternut squash has a similar sweet and nutty flavor to sweet potatoes and can be roasted in the same way. It also has a similar texture when cooked.
brussels sprouts - Substitute with broccoli florets: Broccoli florets can be used as a substitute for brussels sprouts in a roasted vegetable dish. They have a similar texture and can absorb flavors well when roasted.
onions - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, making them a great substitute in roasted vegetables. They caramelize beautifully when roasted.
carrots - Substitute with parsnips: Parsnips can be used as a substitute for carrots in a roasted vegetable dish. They have a similar earthy sweetness and can be roasted to a tender texture.
turnips - Substitute with rutabaga: Rutabaga has a similar flavor profile to turnips and can be roasted in the same way. It adds a slightly sweet and nutty flavor to the dish.
bell peppers - Substitute with zucchini: Zucchini can be used as a substitute for bell peppers in a roasted vegetable dish. It adds a mild, slightly sweet flavor and becomes tender when roasted.
baby potatoes - Substitute with fingerling potatoes: Fingerling potatoes have a similar creamy texture and earthy flavor to baby potatoes, making them a good substitute in roasted vegetable recipes.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable substitute for olive oil in roasted vegetable recipes.
garlic cloves - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic cloves in roasted vegetable recipes. It provides a concentrated garlic flavor when roasted.
sabra hummus - Substitute with tahini: Tahini can be used as a substitute for hummus in the vinaigrette, providing a creamy texture and nutty flavor.
white wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar can be used as a substitute for white wine vinegar in the vinaigrette, adding a slightly fruity and tangy flavor.
Presenting Roasted Vegetables With Garlic
Elevate the vegetable selection: Showcase a diverse array of roasted vegetables such as parsnips, sweet potatoes, brussels sprouts, turnips, bell peppers, and baby potatoes. Each vegetable should be carefully roasted to perfection, highlighting their unique flavors and textures.
Create a visually appealing arrangement: Arrange the roasted vegetables in a harmonious and visually striking manner on the plate. Consider using contrasting colors and shapes to create an eye-catching display that is both appetizing and aesthetically pleasing.
Incorporate the hummus vinaigrette: Drizzle the delectable hummus vinaigrette over the roasted vegetables, ensuring that it is artfully distributed to enhance the overall presentation. The vinaigrette adds a touch of elegance and flavor complexity to the dish.
Garnish with fresh herbs: Sprinkle a delicate amount of freshly chopped parsley over the dish to add a pop of vibrant green color and a hint of freshness. The parsley not only enhances the visual appeal but also complements the flavors of the roasted vegetables.
Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant colors and textures of the roasted vegetables to stand out. The strategic use of empty space can draw attention to the main elements of the dish.
Consider plate selection: Choose a plate that complements the colors of the roasted vegetables and allows them to take center stage. The plate should serve as a canvas for the culinary masterpiece, enhancing the overall presentation.
Attention to detail: Pay close attention to the finer details, ensuring that each element of the dish is meticulously arranged and presented with precision. Every aspect, from the placement of the vegetables to the drizzling of the vinaigrette, should reflect a commitment to culinary excellence.
Essential Tools for Making Roasted Vegetables
- Oven: Used for roasting the vegetables at a high temperature.
- Parchment paper: Used to line the baking sheet to prevent the vegetables from sticking.
- Foil: Used to wrap the garlic cloves for roasting.
- Baking sheet: Used to place the vegetables for roasting in the oven.
- Mixing bowl: Used for tossing the vegetables with olive oil, herbs, and seasoning.
- Fork: Used to slightly smash the roasted garlic before tossing with the vegetables.
- Food processor: Used to prepare the hummus vinaigrette by blending the ingredients together.
Storing and Freezing Roasted Vegetables With Garlic
- Let the roasted vegetables cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 4-5 days.
- To freeze the roasted vegetables, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or resealable plastic bag. They will keep in the freezer for up to 3 months.
- When ready to use the frozen vegetables, thaw them in the refrigerator overnight or reheat them directly from frozen in a preheated oven at 400°F (200°C) until heated through.
- The hummus vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week. Give it a good stir before using it again, as the ingredients may separate over time.
- If you have leftover roasted garlic, you can store it in an airtight container in the refrigerator for up to 1 week. Use it in other recipes, such as soups, stews, or as a spread on bread or crackers.
- To maintain the best texture and flavor of the roasted vegetables, avoid reheating them in the microwave. Instead, reheat them in a preheated oven or on the stovetop until heated through.
How To Reheat Leftover Roasted Vegetables With Garlic
The best way to reheat leftover roasted vegetables is in the oven. Preheat your oven to 400°F (200°C) and spread the vegetables out on a baking sheet lined with parchment paper. Drizzle a little olive oil over the top and toss to coat. Roast for 10-15 minutes, or until heated through and slightly crispy.
Another great option is to reheat the roasted vegetables in a skillet on the stovetop. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the vegetables and cook, stirring occasionally, until heated through and slightly crispy, about 5-7 minutes.
For a quick and easy method, you can also reheat the roasted vegetables in the microwave. Place the vegetables in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overcook, as the vegetables can become mushy.
If you have leftover hummus vinaigrette, drizzle it over the reheated vegetables for an extra burst of flavor. You can also add a squeeze of lemon juice or a sprinkle of fresh parsley to brighten up the dish.
For a tasty twist, try adding the leftover roasted vegetables to a frittata or quiche. Simply chop up the vegetables and mix them into your favorite egg dish before baking.
Another delicious option is to use the leftover roasted vegetables as a topping for a pizza or flatbread. Spread a layer of hummus or pesto on the crust, then top with the vegetables and some shredded cheese. Bake until the crust is crispy and the cheese is melted.
Interesting Fact About Roasted Vegetables
Roasted vegetables with garlic is a versatile dish that can be customized with a variety of vegetables. It's a great way to incorporate different flavors and textures into your meals.
Is Making Roasted Vegetables With Garlic Cost-Effective?
This roasted vegetables with garlic recipe is highly cost-effective for a household. The main ingredients, such as parsnips, sweet potatoes, and brussels sprouts, are affordable and readily available. The addition of hummus vinaigrette elevates the dish without breaking the bank. The approximate cost for a household of 4 people is around $15, making it a budget-friendly option. Overall Verdict: 9/10.
Is This Roasted Vegetable Recipe Healthy?
This roasted vegetable recipe is generally healthy, as it features a variety of nutrient-dense vegetables like parsnips, sweet potatoes, brussels sprouts, and carrots. These vegetables are rich in fiber, vitamins, and minerals, which are essential for maintaining good health. The use of olive oil provides healthy monounsaturated fats, and the garlic adds flavor and potential health benefits. However, there are a few aspects that could be improved:
- The recipe includes a hummus vinaigrette, which may add unnecessary calories and fat to an already nutritious dish. While hummus itself is relatively healthy, the added oil and honey in the vinaigrette could be reduced or eliminated.
- The amount of olive oil used for roasting the vegetables (3 tbsp) could be slightly reduced to lower the overall calorie and fat content without compromising taste or texture.
- Salt and pepper are used to taste, which may lead to excessive sodium intake if not used sparingly.
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of olive oil used for roasting the vegetables to 2 tbsp, and use a cooking spray to ensure even coating.
- Replace the hummus vinaigrette with a lighter, lower-calorie option, such as a simple lemon and herb dressing made with lemon juice, garlic, and fresh herbs like parsley and thyme.
- Be mindful of the amount of salt used, and consider using herbs and spices to add flavor instead of relying heavily on salt.
- Incorporate a wider variety of vegetables to increase the diversity of nutrients, such as red onions, zucchini, and mushrooms.
- Serve the roasted vegetables over a bed of quinoa or mixed greens to add more fiber and nutrients to the meal.
Editor's Opinion on This Roasted Vegetable Recipe
The combination of roasted vegetables with garlic and hummus vinaigrette is a delightful and flavorful choice. The variety of vegetables provides a range of textures and flavors, while the roasted garlic adds a sweet and mellow depth. The hummus vinaigrette brings a creamy and tangy element that ties everything together beautifully. This dish is not only visually appealing but also a healthy and satisfying option for any meal. The recipe is well-balanced and offers a delicious way to enjoy a variety of vegetables.
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Why trust this Roasted Vegetables And Garlic Recipe:
This recipe guarantees a delightful dining experience, as it features a diverse selection of fresh vegetables and a flavorful hummus vinaigrette. The use of garlic adds a rich and aromatic essence, while the parsley enhances the dish with a burst of freshness. The roasting process ensures that the vegetables are tender and bursting with natural flavors. The hummus vinaigrette adds a creamy and tangy element, elevating the overall taste. With the combination of healthy ingredients and a delectable vinaigrette, this recipe is a trustworthy choice for a wholesome and satisfying meal.
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