Vegetable Suggestions:
~2 bunches radishes, halved
~1 dozen brussel sprouts, halved
~4 – 6 golden beets, cut into 1″ pcs
~6 – 8 carrots, sliced lengthwise
~2 – 3 bell peppers, halved and seeded
~1 acorn squash, seeded and diced into 1″ pcs
…….and anything else you’d like to add!
~2 stems fresh rosemary
~10 leaves of fresh sage
~2 tbsp coconut oil, melted
~1 tsp coarse sea salt, Himalayan or Celtic sea salt
For the Garlic Dip
~2 cloves elephant garlic, halved, roasted for 30-40 mins
~1/2c cashews or almonds, soaked 30-60 mins, rinsed
~1/2 cup water
~2 tbsp cold pressed organic olive oil
~1/8 tsp sea salt
~2 tbsp lemon juice
~2 stems fresh rosemary
~2 sage leaves
Directions:
- Preheat the oven to 350F
- Coat halves of elephant garlic with some coconut oil.
- Roast elephant garlic on a baking sheet in the preheated oven for 30-40 mins.
- While garlic is roasting, prepare all the veggies for roasting.
- Mix salt, rosemary, sage and melted coconut oil.
- Toss chopped veggies in the coconut oil seasoning.
- Remove roasted garlic and allow to cool.
- Place the veggie mixture on two shallow roasting pans to avoid crowding and roast for 40-60 mins until just fork tender.
- While the veggies are roasting prepare the garlic cream.
- Place all ingredients except the roasted garlic into a blender and combine until smooth.
- Blend in roasted garlic.
- Serve this garlic dip on the side with the veggies as a dipping sauce.
