by Caitlin Saniga
- 1 medium head garlic
- extra-virgin olive oil
- salt and pepper
- 1 small bunch carrots, peeled and trimmed (I used rainbow carrots.)
- 1 large parsnip, peeled and trimmed
- 1 large delicata squash, halved lengthwise and seeds removed and reserved
- 2 cups green beans, ends trimmed as needed
- 1 tablespoon lemon juice
- 1/4 teaspoon smoked paprika
Preheat the oven to 400 degrees.
Cut off the top of garlic head to expose all of the cloves. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper, and wrap tightly in foil. Roast garlic in the middle of oven until soft, about 40 minutes, and cool. Turn oven up to 425 degrees.
Slice the carrots and parsnip into thin 3-inch lengths. Cut the squash into 1/2-inch half-moons. Combine the carrots, parsnips and squash in a bowl, and toss in just enough olive oil to coat. Season lightly with salt and pepper. Spread the vegetables in a single layer on 2 parchment-lined baking sheets, leaving room for the green beans to be added later. Place in the oven for about 10 minutes.
Toss the green beans in just enough olive oil to coat lightly. Sprinkle with a bit of salt and pepper. Remove the baking sheets from the oven, and stir, flipping the vegetables and adding in the green beans. Return to the oven and roast an additional 15-20 minutes, or until the vegetables are tender.
Rinse the squash seeds, lightly coat them with olive oil, season with salt and pepper, and sprinkle with smoked paprika. Roast for 5-7 minutes in a small oven-proof pan, or until the seeds are golden brown.
Meanwhile, prepare the dressing by squeezing the garlic cloves out of their skins into a small bowl. Mash them with a fork, then mix in the lemon juice and a pinch of salt. Whisk in the olive oil until the mixture is emulsified.
Toss the vegetables with the prepared dressing and arrange on a large dish. Top with squash seeds, and serve warm.
Recipe adapted from: With Food + Love