Garlic Roasted Vegetables Recipes

ROASTED VEGETABLES WITH SMASHED GARLIC

Roasted Vegetables with Smashed Garlic image

Fall is the perfect time for oven roasted vegetables! These easy roasted vegetables are tossed in a delicious hummus vinaigrette for the perfect side.

Provided by Holly Nilsson

Time 1h

Number Of Ingredients 12

Ingredients

8 cups vegetables
3 tablespoons olive oil (divided)
1 tablespoon parsley (or rosemary)
salt and pepper (to taste)
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

Steps:

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.

Nutrition Facts : Calories 162 kcal, Carbohydrate 12 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, Sodium 119 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

ROASTED ROOT VEGETABLES WITH GARLIC

Roasted Root Vegetables With Garlic image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

20 cloves garlic, peeled
12 fingerling potatoes, washed and cut into chunks
12 whole shallots, peeled
8 small turnips, washed
2 whole rutabaga, washed and cut into chunks
Olive oil, for drizzling
Salt and pepper

Steps:

Preheat oven to 375 degrees F.
Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
Serve immediately.

GARLICKY ROASTED VEGETABLES

Garlicky Roasted Vegetables image

This is one of our favorite recipes for garlic roasted vegetables. Easy to make and very wholesome.

Provided by grithcel

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 small head broccoli, cut into florets
1 medium red onion, quartered
1 medium red potato, thinly sliced
1 small red bell pepper, sliced
1 small orange bell pepper, sliced
8 each fresh green beans, halved
3 sprouts Brussels sprouts, cut into thirds
2 medium fresh mushrooms, sliced
5 cloves garlic, peeled
1 teaspoon ground black pepper
½ teaspoon salt, or to taste
⅛ teaspoon fresh lemon juice
3 tablespoons olive oil, or to taste

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Toss with olive oil.
Roast in the preheated oven until tender, about 20 minutes, stirring halfway through cooking time.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 21.8 g, Fat 10.7 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 324.1 mg, Sugar 4.7 g

OVEN-ROASTED VEGETABLES WITH GARLIC

Oven-Roasted Vegetables with Garlic image

Categories Garlic Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

6 parsnips, peeled, halved crosswise, then lengthwise
6 carrots, halved crosswise, then lengthwise
6 shallots, peeled, cut in half
2 medium-size red onions, peeled, each cut into 8 wedges
1 large head garlic, separated into cloves, peeled
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter, melted

Steps:

Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.

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