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Garlic Roasted Vegetables Recipe

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This recipe for Garlic Roasted Vegetables is from Irvine Family Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 3 tbsp. extra-virgin olive oil
8 to 10 cloves garlic, peeled
1 to 1 1/2 lb. vegetables, such as cauliflower, broccoli, leeks, sweet potatoes, and/or delicata squash, sliced 3/4 inch thick
1 tbsp. chopped fresh thyme and/or sage leaves
Onion wedges (optional)
Directions:
Directions:
Preheat oven to 450º, placing 2 shallow baking pans in the oven as it preheats. Drizzle one of the pans with 1 tbsp. of the oil. Carefully arrange vegetables and garlic in one layer in the oiled pan. (do not crowd the pan). Drizzle with remaining olive oil. Sprinkle with thyme, 1/2 tsp. kosher salt, and 1/2 tsp. black pepper. Carefully place remaining hot pan over vegetables, bottom side down. Place a heavy skillet or foil-wrapped brick on top of stack. Roast 25 to 30 minutes or until vegetables are browned and tender. Makes 6 servings.

Each serving: 101 cal, 5 g fat, 0 mg chol, 209 mg sodium, 14 g carb, 3 g fiber, 3 g protein.
Preparation Time:
Preparation Time:
40 mins

 

 

 

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