Baked Vegetables with Mint-Garlic Sauce
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Equally delicious warm as a side dish to meat, rice, or buckwheat, and cold as a standalone salad.
Ingredients
- Broccoli - 17.6 oz
- Carrot - 1 piece
- Spanish onions - 1 piece
- Garlic - 1 head
- Yellow Beets - 2.1 oz
- Mint - ½ bunch
- Olive Oil - 5 tablespoons
- Lemon - ½ piece
Step by Step guide
Step 1
Cut the florets off the broccoli stem and place them in boiling water for 2-3 minutes. Then transfer to cold water with ice to preserve the color. Remove from the water after 2-3 minutes and dry.
Step 2
Slice the red onion lengthwise into petals.
Step 3
Peel the carrot and cut it into rings about 5 mm thick; if the carrot is very large, cut it in half lengthwise first.
Step 4
Peel the turnip and cut it into wedges the same size as the carrot slices.
Step 5
Preheat the oven to 180°C (350°F). Place all the vegetables in a baking dish, add 3 tablespoons of olive oil, and mix well. Place the unpeeled head of garlic cut side up on top, season with salt and pepper, and cover with foil. Bake for 30-35 minutes. During this time, the vegetables will remain al dente. If you prefer them fully soft, bake for 40-45 minutes.
Step 6
For the mint sauce, blend the mint leaves with the roasted garlic squeezed out of its skin, adding 2 tablespoons of oil and lemon juice in a 2:1 ratio. The consistency should be like pesto; if needed, adjust the consistency by adding more oil and blending again, then add lemon juice to taste.
Step 7
Pour the mint-garlic dressing over the slightly cooled vegetables and mix well.
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