Ingredients
1cupparsnips
1cupsweet potatoes
1cupbrussels sprouts
1cuponions
1cupcarrots
1cupturnips
1cupbell peppers
1cupbaby potatoes
3tbspolive oil,divided
1tbspparsley,or rosemary
salt and pepper,to taste
10garlic cloves,peeled
½cupSabra Hummus,classic flavor
1tspparsley
1tbspolive oil
2tsplemon juice
1tsphoney
1tbspwater
2tspwhite wine vinegar
Preparation
Preheat the oven to 400 degrees F.
Mix the hummus, parsley, olive oil, lemon juice, honey, water, and vinegar in a bowl, and refrigerate.
Toss the garlic with 1 tablespoon of olive oil and salt and pepper, to taste. Wrap the garlic cloves in a single layer of foil.
Toss the parsnips, sweet potatoes, brussels sprouts, turnips, bell peppers, and baby potatoes with the remaining olive oil, parsley, salt, and pepper. Place the vegetables and garlic wrapped foil on a parchment-lined pan.
Roast the vegetables for 45 to 60 minutes, or until the vegetables are tender and the garlic is soft, golden, and sweet.
Slightly smash the garlic with a fork, toss with the hot vegetables, and drizzle with hummus vinaigrette.
Toss, serve, and enjoy!
