Sliced Garlic Roasted Veggies

Food and Prop Styling by Atara Schechter
Photography by Hudi Greenberger

I’m pretty sure we all make a version of this. It’s a simple, healthy, throw it in the pan, sprinkle this and that, and presto, kind of dish. The slivered garlic slices add a crunchy bite and intense garlic flavor. And mom will be so happy to see something green and nutritious on the menu. Plus, this recipe keeps away from cruciferous vegetables like broccoli, cabbage, and cauliflower, which many mothers tend to avoid while nursing.

SERVES 6

• 1 lb (450 g) frozen string beans
• 1 red pepper, cut into strips and then halved
• 2 red onions, cut into half-moons and then halved
• 8 cloves garlic, cut into thin slices
• 1½ Tbsp olive oil
• 3 Tbsp balsamic vinegar
• salt, pepper, garlic, and Montreal steak spice, to taste
• 2 tsp dried onion flakes

Preheat oven to 400°F (200°C).

Put string beans, peppers, and onions in a large pan. Sprinkle garlic slices on top. Pour remaining ingredients on top and mix with a gloved hand. Roast for 25–30 minutes, depending on your oven. Mix halfway through.

(Originally featured in Family Table, Issue 778)