Fall is the perfect time for baked vegetables! These roasted vegetables easily blend with a delicious hummus vinaigrette for the perfect accompaniment.
Ingredients
▢8 cups of vegetables including any of the following parsnips, sweet potatoes, brussels sprouts, onions, carrots, turnips, peppers, small potatoes
▢3 tablespoons of olive oil divided
▢1 spoonful of parsley or rosemary
▢salt and pepper to taste
▢10 peeled garlic cloves
Hummus Vinaigrette
▢½ cup Sabra Hummus classic flavor
▢1 teaspoon of parsley
▢1 tablespoon of olive oil
▢2 teaspoons lemon juice
▢1 teaspoons of honey
▢1 tablespoon of water
▢2 teaspoons white wine vinegar
Instructions
Preheat the oven to 400°F.
Mix the vinaigrette ingredients and refrigerate.
Mix garlic with one tablespoon of olive oil and salt and pepper to taste. Wrap the garlic cloves in a single layer of aluminum foil.
Mix the vegetables with the remaining olive oil, herbs, salt and pepper. Place the vegetables and the garlic-wrapped aluminum foil in a parchment lined tray.
Roast the vegetables for 45-60 minutes or until they are tender and the garlic is soft, golden and sweet.
Lightly mash the garlic with a fork, mix with the hot vegetables and drizzle with a hummus vinaigrette. Stir if desired and serve immediately.
Recipe notes
If fast-cooking vegetables such as peppers are added, they can be added after 30 minutes.
Hummus vinaigrette can be prepared and served over hot roasted vegetables or all of them can be mixed together.
This dish is great if served at room temperature.