Vegetables With Garlic Oil Recipes

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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

Categories     Side Dish

Time 1h

Number Of Ingredients 12

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

GARLIC VEGETABLE SAUTE



Garlic Vegetable Saute image

This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.

Provided by anna32182

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, finely minced
1 jalapeno pepper, seeds and ribs removed, minced
2 zucchini, halved lengthwise and sliced
1 yellow bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 shallot, sliced
¼ teaspoon salt
freshly ground black pepper to taste
1 pinch paprika

Steps:

  • Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g

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

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.

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