Oven Roasted Vegetables and Garlic

Oven Roasted Vegetables and Garlic


Oven Roasted Vegetables and Garlic

The perfect fall dish and a great contribution to Thanksgiving dinner. Maple syrup 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. 


  • 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 ºF.

  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.

  5. Peel the outer layers off of the two heads of garlic. Cut about a half inch off the top of each head to expose the cloves. Place each head of garlic on a piece of aluminum foil with the exposed cloves facing up. Drizzle the remaining three tablespoons of the oil mixture on top. Wrap each head completely with the foil and place on the baking sheet with the veggies.

  6. Place in oven and roast vegetables for 1 hour stirring every so often, and removing the garlic after 40 minutes.

  7. Once the garlic has cooled, remove foil and squeeze out the cloves over the vegetables once they are done roasting.

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