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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Cook green beans in boiling water for 3 minutes. Drain; place in ice water to cool. Drain again; set aside.
Peel away the dry outer layers of skin from the head of garlic, leaving skins and cloves intact. Cut off the pointed top portion (about 1/4 inch), leaving bulb intact but exposing tops of individual cloves.
Place the garlic head, cut-side up, in a shallow roasting pan. Add green beans, potatoes, bell peppers and green onions. Sprinkle with salt and black pepper. Drizzle broth over all. Roast, uncovered, for about 1 hour. Cool slightly.
For dressing, squeeze out the garlic paste from individual cloves into a bowl; add vinegar, oil and rosemary. Stir to combine. Transfer roasted vegetables to a bowl. Add dressing; toss to coat. Serve warm or cover and chill for 4 to 6 hours.