Roasted Garlic Vegetables

adapted from please pass the pie

In my effort to someday fit comfortably in my pre-pregnancy jeans I have started cooking a virtually all vegetable diet. I tried this recipe for roasting them and was blown away by the flavor. In reality, any combination of vegetables would work well so feel free to alter the ingredients.

1/2 lb potatoes, chopped into large wedges

3-4 carrots, chopped into large bits

1 medium onion, sliced into rings

1 stalk broccoli, chopped

1 head cauliflower, chopped

5 cloves garlic

Salt and pepper to taste

Sauce:

3 Tbsp olive oil, divided

2 tsp salt, divided

1/2 tsp pepper, divided

5 cloves garlic (listed above)

2 Tbsp vinegar

2 tsp dijon mustard

Preheat the oven to 400 (204 C). Whisk together 2 Tbsp oil with 1 tsp salt and 1/2 tsp pepper. Toss the vegetables in the oil mixture and spread out on a baking sheet. Take the 7 cloves of garlic, still wrapped in the papery skin and place them on top. Bake for 35 minutes.

In the meantime, assemble the rest of the oil, salt and pepper with vinegar and mustard. After the 35 minutes are up, put the vegetables in a bowl, remove the garlic, take off the skin and put the now soft pulpy center in the small bowl with the vinegar/mustard mix. Blend the mixture until it is smooth and pour the contents over the vegetables. Toss to coat evenly and serve warm.