Roasted Vegetables with Smashed Garlic
Ingredients
- 8 cups vegetables
- 3 tablespoons olive oil
divided
- 1 tablespoon parsley
or rosemary
- to tastesalt and pepper
- 10 cloves garlic
peeled
- ½ cup Sabra Hummus
classic flavor
- 1 teaspoon parsley
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoons honey
- 1 tablespoon water
- 2 teaspoons white wine vinegar
Directions
- 1
Preheat oven to 400°F.
- 2
Mix vinaigrette ingredients and refrigerate.
- 3
Toss garlic with 1 tablespoon of olive oil and salt and pepper to taste. Wrap garlic cloves in a single layer of foil.
- 4
Toss vegetables with remaining olive oil, herbs, salt and pepper. Place vegetables and garlic wrapped foil on a parchment lined pan.
- 5
Roast vegetables 45-60 minutes or until tender and garlic is soft, golden, and sweet.
- 6
Slightly smash garlic with a fork, toss with hot vegetables and drizzle with hummus vinaigrette. Toss if desired and serve immediately.
Roasted Vegetables with Smashed Garlic
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About this Recipe
Embrace the cozy flavors of autumn with these delightful Roasted Vegetables with Smashed Garlic! This recipe transforms simple garden bounty into a perfect, flavorful side dish that's surprisingly easy to achieve.
What truly sets these roasted vegetables apart is the innovative hummus vinaigrette that coats every bite. Instead of a standard oil and vinegar dressing, the creamy hummus creates a rich, tangy, and herb-infused glaze that caramelizes beautifully in the oven, ensuring no dry or bland veggies here.
Imagine tender-crisp vegetables, each bite bursting with savory notes and a subtle sweetness. The roasted garlic, mellowed and fragrant, becomes spreadable and wonderfully complements the earthy vegetables. You'll find a medley of textures and flavors, from the hearty root vegetables to the more delicate greens, all harmonized by the bright, zesty hummus dressing. This dish promises a vibrant aroma that fills your kitchen and a satisfying, wholesome experience on your plate, ideal for feeding a crowd or rounding out a weeknight meal for six.
Feel free to get creative with your 8 cups of vegetables. Hearty options like carrots, potatoes, Brussels sprouts, broccoli, and bell peppers roast beautifully. If you don't have fresh parsley, rosemary makes an excellent aromatic substitute. For a touch of heat, a pinch of red pepper flakes could be added before roasting.
These roasted vegetables make an exceptional side for nearly any main course, from a Sunday roast to a simple grilled chicken. They're also substantial enough to be the star of a light, vegetable-focused meal.