Roasted Vegetables with Smashed Garlic
User Reviews
5
Roasted Vegetables with Smashed Garlic
Description
Roasted Vegetables with Smashed Garlic combines a variety of hearty root vegetables and seasonal produce, each seasoned and roasted alongside whole garlic cloves wrapped in foil. The garlic softens and caramelizes in the oven, developing a mild sweetness that complements the savory vegetables. Tossing the vegetables with fresh herbs like parsley or rosemary adds a fragrant herbal note to the dish. The final touch is a hummus-based vinaigrette, made with lemon juice, olive oil, honey, and vinegar, which brings a creamy and slightly tangy flavor that contrasts with the roasted roots. This dish can be served warm or at room temperature, making it versatile for different meals.
The roasting temperature and time ensure the vegetables become tender while the garlic melts into a spreadable texture ideal for mashing and mixing. Faster-cooking vegetables like bell peppers can be added later in the roasting process to prevent overcooking. This roasting technique delivers complex flavors through caramelization and the melding of textures between the crisp-tender vegetables and the soft garlic.
This vegetable medley works well as a side dish or a light meal component and pairs nicely with grilled meats or grain bowls. The hummus vinaigrette also adds richness and moisture, which helps brighten and unify the flavors on the plate.
Storing leftovers is practical since the dish keeps well refrigerated, and the vinaigrette can be prepared ahead and drizzled just before serving to maintain freshness and texture.
Ingredients
- 8 cups vegetables including any of the following parsnips, sweet potatoes, brussels sprouts, onions, carrots, turnips, bell peppers, baby potatoes
- 3 tablespoons olive oil divided
- 1 tablespoon parsley or rosemary, chopped, fresh
- salt to taste
- black pepper to taste
- 10 cloves garlic peeled
Hummus Vinaigrette
- ½ cup hummus classic flavor, brand Sabra
- 1 teaspoon parsley chopped, fresh
- 1 tablespoon olive oil
- 2 teaspoons lemon juice fresh
- 1 teaspoon honey
- 1 tablespoon water
- 2 teaspoons white wine vinegar
Instructions
- Preheat oven to 400°F.
- Mix vinaigrette ingredients and refrigerate.
- Toss garlic with 1 tablespoon of olive oil and salt and pepper to taste. Wrap garlic cloves in a single layer of foil.
- Toss vegetables with remaining olive oil, herbs, salt and pepper. Place vegetables and garlic wrapped foil on a parchment lined pan.
- Roast vegetables 45-60 minutes or until tender and garlic is soft, golden, and sweet.
- Slightly smash garlic with a fork, toss with hot vegetables and drizzle with hummus vinaigrette. Toss if desired and serve immediately.
Notes
- Add quicker-cooking vegetables such as bell peppers after 30 minutes of roasting to prevent overcooking.
- The hummus vinaigrette can be served over warm vegetables or mixed with them before serving.
- This dish can be enjoyed warm or at room temperature, offering flexibility in serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162 | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 119mg | 5% |
| Potassium | 430mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 812IU | 16% |
| Vitamin C | 110mg | 122% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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