Roasted Vegetables are the perfect fall staple for Friendsgiving and beyond! A mixture of our favorite vegetables are roasted until golden and caramelized. The veggies are tossed with tender roasted garlic cloves and get a creamy flavor boost from an easy hummus vinaigrette.

This version of oven-roasted vegetables is perfect served warm or room temperature meaning they can be made ahead for your feast while the rest of the meal is being prepped!

Roasted vegetables with smashed garlic on a white serving plate

I am so excited to partner with Sabra and their delicious selection of Hummus. With Sabra, we are able to create a delicious hummus vinaigrette that’s perfect with any vegetables that need roasting!

How to Roast Vegetables

What veggies can be roasted? Almost anything goes;  bell peppers, onions, brussels sprouts, carrots, potatoes, and sweet potatoes to name a few!

What about frozen veggies? Sure, frozen vegetables can be roasted but they don’t caramelize as well as fresh. They’re already soft, so the cook time will be much less. Be sure to place the garlic in the oven early so it has time to get sweet and golden brown.

  • Cut Uniformly: Cut vegetables uniformly so they cook evenly. If you have quicker cooking veggies like bell peppers, they can be added part way through cooking so they don’t overcook.
  • Add Oil: A generous dose of oil keeps the veggies from sticking and allows them to caramelize.

pouring oil on vegetables ready for roasting

  • High Temperature: Cooking at a high temperature allows the veggies to brown and caramelize meaning more flavor!
  • Add Flavor: Season the veggies before cooking but keep in mind that some herbs and minced garlic can burn at a high temperature. We’ve added a delicious Sabra hummus vinaigrette to these veggies for maximum yum!

roasting and smashing garlic for Sabra Hummus Vinaigrette

  • Roasting Garlic makes it sweet and delicious! Place the garlic cloves in a small packet in a single layer, add olive oil and seal well. If time allows, place them in the oven about 15 minutes before the rest of the veggies.

Ingredients for roasted vegetables with smashed garlic on a wooden board

To Make the Hummus Drizzle

The star of this recipe is the vinaigrette dressing, it has tons of flavor and adds a creamy element to the dish. Sabra Hummus is of course great for dipping and even hummus toast but it creates an amazing vinaigrette too (I used classic flavor, feel free to swap up the flavors)!

This hummus vinaigrette drizzle is a delight over any assortment of roasted root vegetables! Make a little extra to use over salads or for dipping!

Sabra Hummus Vinaigrette in a jar, adding Sabra Hummus Vinaigrette to roasted vegetables

Friendsgiving Tips

Friendsgiving is a time for celebration of great friends and great food!

  • Plan in advance so everyone has a chance to save the date
  • If you’re hosting, it’s a good idea to prepare the main dish as you’ll have access to the oven
  • If you’re a guest, be mindful that the oven may be full, a dish like these roasted veggies is great because it can be made ahead of time
  • Choose a dish that can be served warm or kept warm in the slow cooker (or even served at room temperature like this one)
  • Keep appetizers light and fresh (like fresh veggies and hummus for dipping) so your hungry guests don’t fill up before the main event
  • Visit Sabra on Pinterest for more Friendsgiving ideas!

How to Store the Leftovers

These reheat beautifully and taste delicious! Store leftover roasted vegetables in the fridge in a sealed container and they should last about a week. To refresh them simply add a little extra dressing and pop them in the microwave

More Delicious Roasted Sides

Roasted vegetables with smashed garlic on a white serving plate
4.97 from 33 votes↑ Click stars to rate now!
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Roasted Vegetables with Smashed Garlic

Fall is the perfect time for oven roasted vegetables! These easy roasted vegetables are tossed in a delicious hummus vinaigrette for the perfect side.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
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  • 8 cups vegetables including any of the following parsnips, sweet potatoes, brussels sprouts, onions, carrots, turnips, bell peppers, baby potatoes
  • 3 tablespoons olive oil divided
  • 1 tablespoon parsley or rosemary
  • salt and pepper to taste
  • 10 cloves garlic peeled

Hummus Vinaigrette

  • ½ cup Sabra Hummus classic flavor
  • 1 teaspoon parsley
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoons honey
  • 1 tablespoon water
  • 2 teaspoons white wine vinegar


  • Preheat oven to 400°F.
  • Mix vinaigrette ingredients and refrigerate.
  • Toss garlic with 1 tablespoon of olive oil and salt and pepper to taste. Wrap garlic cloves in a single layer of foil.
  • Toss vegetables with remaining olive oil, herbs, salt and pepper. Place vegetables and garlic wrapped foil on a parchment lined pan.
  • Roast vegetables 45-60 minutes or until tender and garlic is soft, golden, and sweet.
  • Slightly smash garlic with a fork, toss with hot vegetables and drizzle with hummus vinaigrette. Toss if desired and serve immediately.


If adding quicker cooking vegetables such as bell peppers, they can be added in after 30 minutes.
Hummus vinaigrette can be prepared and served over the warm roasted vegetables or it can all be tossed together. 
This dish is great served at room temperature.
4.97 from 33 votes

Nutrition Information

Calories: 162 | Carbohydrates: 12g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 119mg | Potassium: 430mg | Fiber: 4g | Sugar: 3g | Vitamin A: 812IU | Vitamin C: 110mg | Calcium: 65mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Roasted vegetables with smashed garlic in a white dish with a title
Roasted vegetables in a white dish with a title
Raw veggies on a baking sheet with olive oil and roasted veggies on a white dish with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.97 from 33 votes (28 ratings without comment)

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Recipe Rating


  1. OMG,Holly! Roasted veggies? Roasted garlic? Topped with a hummus vinaigrette? Nirvana!
    I love, love, love, Sabra hummus, and MAY have been known to eat it right out of the container . I start getting “antsy”/going into withdrawal, when I get down to only 4 large containers full! I can hardly wait to give this recipe a try.
    Happy Thanksgiving to you and yours, and all the team! We Canadians celebrated Thanksgiving over a month ago, but any day ending in y is a good day for the great food!5 stars

  2. Is it possible to purchase the pretty dressing jar pictured here? I would love to have one. Thanks for any info you can give.

    1. Sadly that jar (which came from H&M Home years and years ago) is no longer available and I haven’t been able to find it since. It has no identifying markings on it to find the manufacturer as I’ve looked several times.

  3. This looks so delicious! What can I substitute for the hummus in the dressing? People in my family won’t eat this (very picky) if they found out it was hummus!

    1. You could try a nut butter but the consistently may be different, so add a little at a time until it is how you like it. Enjoy!

  4. I added this to my Thanksgiving menu. I tried it out tonight and it was excellent and easy (except for all the chopping) I will cut the vegetables and make the sauce the night before. I also added the smashed garlic directly to the vegetables rather than cooking them in foil. They were good and crunchy. Loved the sauce!5 stars

  5. Looks like a dish my whole family would enjoy. My biggest challenge will be cutting all the vegetables uniformly.4 stars