GARLIC ROASTED VEGGIES
These Oven Roasted Vegetables are the perfect dish! With a vegetable medley simply seasoned then baked in the oven until tender, they are quick, easy, and a wonderful compliment to almost any meal.
Provided by Kimber
Categories Side Dish
Number Of Ingredients 10
Steps:
- Preheat oven to 425˚F.
- Chop vegetables and place in a large bowl.
- Drizzle olive oil, then sprinkle both kinds of garlic, salt, and pepper, and toss until vegetables are evenly coated.
- Spread in a single layer on a large baking sheet. Bake 15-20 minutes or until vegetables are tender.
- Remove from oven and serve warm. Enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 62 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 212 mg, Fiber 2 g, Sugar 4 g
ROASTED GARLIC SALAD DRESSING
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 5m
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in garlic. Season to taste with salt and pepper.
Nutrition Facts : Calories 46 g, Fat 4 g, Protein 1 g
CAESAR SALAD WITH ROASTED GARLIC DRESSING
Categories Salad Garlic Leafy Green Lunch Parmesan Healthy Endive Bon Appétit Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F. Peel off papery outer skin from whole garlic, keeping heads in tact. Place in small casserole dish. Pour vermouth over. Drizzle 1 tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and pastelike, about 1 1/2 hours. Cool garlic.
- Increase oven temperature to 350°F. Mix 2 1/2 tablespoon oil and rosemary on baking sheet. Season with pepper. Add bread cubes and turn cubes in oil mixture to coat. Bake until lightly toasted, about 15 minutes. Cool.
- Squeeze garlic to remove cloves from skins. Place in small bowl and mash with fork to form paste. Transfer paste to blender. Add fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and hot pepper sauce and puree. With machine running, gradually add 1/3 cup olive oil. (Croutons and dressing can be made 2 hours ahead. Let stand at room temperature.)
- Reserve outer endive leaves for another use. Tear enough inner yellow leaves into bite-size pieces to measure 3 cups. Place in large bowl. Add romaine. Pour dressing over. Toss well. Sprinkle cheese and croutons over salad. Toss gently. Season with pepper and serve.
ROASTED-VEGETABLE SALAD WITH GARLIC DRESSING
Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root. A warm garlic dressing complements the smokiness of these vegetables, which are arranged over a bed of dark greens, such as kale.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Put squash, potatoes, carrots, brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 tablespoons oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables in a single layer on 2 rimmed baking sheets (do not crowd). Roast 15 minutes.
- Toss leeks with remaining tablespoon oil. Add to roasting vegetables; continue to roast, tossing halfway through, until golden brown and tender, about 35 minutes more. Transfer sheets to wire racks; let cool slightly.
- Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper.
ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
ROASTED GARLIC SALAD DRESSING
I love the garlic dressing from Boston Market, and decided to try to make my own. I couldn't find a copycat recipe but did find something similar. Tweeked just a little, I hope you enjoy.
Provided by Sharon123
Categories < 60 Mins
Time 55m
Yield 1 cup approx)
Number Of Ingredients 6
Steps:
- To Roast Garlic: Cut 1/4" off tops of garlic heads, drizzle with a little olive oil, and sprinkle with salt. Wrap in foil and bake 45 minutes or until soft.
- Take baked garlic heads and squeeze out garlc into a small bowl. Mash until smooth.
- Combine all ingredients in a food processor(garlic through sea salt). Process until smooth. This will store in a fridge up to one week, but I always use it up in a few days. This goes great on salads(I like spinach salad with cucumber, and red pepper).
Nutrition Facts : Calories 732.5, Fat 54.6, SaturatedFat 7.6, Sodium 1190.7, Carbohydrate 57.5, Fiber 2.6, Sugar 18.7, Protein 7.7
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