Roasted Root Vegetables with Garlic Dip

Nov 1, 2016 | Recipes | 1 comment


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


  1.  Preheat the oven to 350F
  2. Coat halves of elephant garlic with some coconut oil.
  3. Roast elephant garlic on a baking sheet in the preheated oven for 30-40 mins.
  4. While garlic is roasting, prepare all the veggies for roasting.
  5. Mix salt, rosemary, sage and melted coconut oil.
  6. Toss chopped veggies in the coconut oil seasoning.
  7. Remove roasted garlic and allow to cool.
  8. Place the veggie mixture on two shallow roasting pans to avoid crowding and roast for 40-60 mins until just fork tender.
  9. While the veggies are roasting prepare the garlic cream.
  10. Place all ingredients except the roasted garlic into a blender and combine until smooth.
  11. Blend in roasted garlic.
  12. Serve this garlic dip on the side with the veggies as a dipping sauce.

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