Roasted Vegetables with Garlic Glaze

Roasted Vegetables with Garlic Glaze


  • 1 medium onion with root, sliced into 1-inch wedges
  • 1 fennel bulb with root attached, sliced into 1-inch wedges
  • 1/2 cup baby carrots
  • 1/2 cup cubed bell peppers
  • 1/2 cup cubed potato
  • 1/2 cup cubed zucchini
  • 1 cup quartered mushrooms
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 cup olive oil, divided
  • 1 whole head garlic
  • 3 tablespoons honey
  • 3 tablespoons Dijon-style mustard
  • 1 teaspoon lemon juice
  • 1/2 cup chopped Italian parsley


Preheat oven to 350 degrees F. Combine the seven vegetables in a large mixing bowl. Sprinkle with salt, pepper and 3 tablespoons olive oil. Toss to coat vegetables; spread in a single layer in an 11x17" jelly roll pan. Slice off the top of the garlic head, exposing the cloves and drizzle with reserved tablespoon of oil. Set garlic head upside down in the center of the pan. Roast vegetables for 50-60 minutes, stirring twice, until vegetables are tender and begin to caramelize. Remove garlic head after about 40 minutes to cool for 5 minutes. In a small bowl, squeeze the roasted garlic out of the head and mash with a fork. Add honey, mustard and lemon juice to garlic; mix well. Pour vegetables back into the large mixing bowl, add garlic glaze and toss to coat evenly. Pour into serving dish and sprinkle with parsley. Serve immediately or at room temperature.

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