Garlic Roasted Vegetables with Dill
1 hour 5 minutes
1 whole head of garlic
3-4 potatoes, cubed
1⁄2 turnip, cubed
2 beets, cubed
1 onion, diced
2 carrots, cubed
2 parsnips, cubed
1 cup brussel sprouts, halved
1 sweet potato, cubed
Ingredients for the Sauce:
1 tbsp dill or more
1⁄4 cup vegan parmesan "cheese"
1/2 cup vegetable broth
Preheat the oven to 400 degrees.
Cut the veggies into cubes (approx. all the same size), using a mix of what’s listed. I make enough vegetables to cover two baking sheets.
Slice the top off one whole head of garlic, coat it in oil and place it on a baking sheet. Toss the cut veggies with 1 or 2 tbsp of light oil and a pinch of salt and pepper each, then bake them with the garlic for 40 minutes, flipping them over at 20 minutes.
Once the vegetables are cooked, remove the garlic and let it cool while mixing the vegetable stock, dill, and parmesan “cheese”.
Add the cooled garlic by squeezing it out of the cloves and into the dill mixture. Toss the roasted vegetables with the sauce and serve.