Oven Roasted Vegetables and Garlic

Oven Roasted Vegetables and Garlic


Oven Roasted Vegetables and Garlic

I love fall food! This dish is one of my all-time favorites. It's usually one of my contributions to Thanksgiving dinner. The honey caramelizes the veggies, while the lemon balances out the sweetness. The garlic though... it's what really makes this dish. Roasted garlic is so heavenly. If you have any leftovers, spread the garlicy goodness on a fresh baguette. Trust me. It's amazing.


  • 2 sweet potatoes, peeled and cut lengthwise into wedges

  • 2 yams, peeled and cut lengthwise into wedges

  • 5 medium carrots

  • 1 red onion, cut into wedges

  • 2 heads of garlic

  • 1/3 cup extra virgin olive oil

  • 1/4 cup maple syrup

  • 1/4 cup fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp salt

  • 1 tsp fresh cracked pepper

  • 4 thyme sprigs


  1. Preheat oven to 400 degrees Fahrenheit.

  2. In a large bowl, combine the sweet potato slices, yam slices, carrots and red onion wedges.

  3. In a medium bowl, whisk together the oil, maple syrup, lemon juice, zest, salt and pepper. Reserve three tablespoons of the mixture for the garlic and pour the rest over the vegetables and mix until they are completely coated.

  4. Spread the vegetables out on a large baking sheet in a single layer. Strip off the thyme leaves and sprinkle over vegetables. Pour the remaining liquid in the bowl over the vegetables.

  5. Place in the oven and roast for 1 hour.

  6. While the vegetables are roasting, peel the outer layers off of the garlic. Cut the tops off to expose the cloves. Place each head of garlic on a piece of aluminum foil with the cloves facing up. Drizzle the remaining three tablespoons of the oil mixture on top of the exposed cloves. Wrap completely with the foil.

  7. Place garlic in oven and roast for 30-45 minutes until gloves are golden.

  8. Let cool, remove foil and squeeze out the cloves over the vegetables once they are done roasting.

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