Roasted Vegetables with Smashed Garlic Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Roasted Vegetables with Smashed Garlic

SPEND WITH PENNIES(7)
Johnson: "The flavor of the sauce with fall vegetables is g…" Read More
13Ingredients
60Minutes
240Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
6 SERVINGS
  • 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)
  • salt
  • pepper
  • 10 cloves garlic (peeled)
  • 1/2 cup Sabra Hummus (classic flavor)
  • 1 teaspoon parsley
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • 1 tablespoon water
  • 2 teaspoons white wine vinegar
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    Unlock full nutritional details with subscription

    240Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories240Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium230mg10%
    Potassium510mg15%
    Protein7g14%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber9g36%
    Sugars1g2%
    Vitamin A220%
    Vitamin C45%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(7)

    Johnson a month ago
    The flavor of the sauce with fall vegetables is great! I added parboiled red potatoes I also brushed the sauce on before roasting and roasted on Conv Roast to speed up time
    CaliforniaPatricia a month ago
    The recipe says nothing about the sizes to use when cutting the vegetables. It also does not give any specifics other than to say the vegetables will go in a "pan." (They should go into a large, deep-sided baking dish.) The inadequate information will mean a very wide range of cooking times. In addition, because the ingredients list says nothing about peeling and chopping/cubing the ingredients, the 8-cup size will accommodate many more of the vegetables if they are cut in small cubes or a medium dice than if they are in larger chunks. As for the vegetables, white potatoes, sweet potatoes, carrots, and onions cooked in about 20-25 minutes. Brussels sprouts were lightly browned after 30 minutes and thoroughly tender. Turnips and parsnips took 90 minutes, even though they were cut the same size as the carrots and potatoes. Roasted garlic would never take more than 60 minutes and usually less. I used diced fennel, which was tender in about 30 minutes. The directions say to roast the vegetables at 400 degrees. And yet, what I see in other reviews is that some of the cooks did not pay any attention to this part of the directions (or some of the other parts). I'm not sure how you give a recipe a 5-star rating if you think it needs major changes to work out. I recommend parboiling the turnips and parsnips so that they are partially tender before mixing them with the other vegetables and putting them in the oven. I also recommend using a 9" x 13" baking dish with high sides. The parchment paper helps a little with removing the vegetables and cleaning the baking dish. This will result in evenly cooked vegetables and a shorter overall roasting time, even at 400 degrees. There's a limit to how much garlic my tummy can tolerate, so I cut the amount so that I had 2 teaspoons of garlic puree for the vinaigrette. FYI~ Sabra "classic" hummus includes garlic. Had I used the recommended amount of garlic, the vinaigrette would have had no balance to the flavors. It would just be pureed garlic with a little bit of chickpea flavor as an accent. I recommend that to get a more interesting flavor than plain garlic one could add Aleppo pepper or the more common chili pepper.
    voelker 3 months ago
    Tasty and easy to make
    Shannon Kruger 7 months ago
    So good!!! I cooked the potatoes separately in foil for 15 min at 450 and then put the veggies in for 5-10 min at a 500. Then took the potato’s out and folded into the veggies. Then put back in for 10 min. I took both garlic and veggies out. Smashed the garlic in a large bowl then folded in the veggies so the garlic is spread out evenly. It was a huge hit!!
    Donna 7 months ago
    The family absolutely loved the veggies , and the drizzle sauce was a superb
    Tumelo Mahuma a year ago
    the story start with eating with our eyes first, the smell tells the story, the taste completes the tale😋😋
    Nichola Piber a year ago
    Very good will definitely make it again

    PlanShop