Roasted Garlic Vinaigrette

This Roasted Garlic Vinaigrette transforms the pungent bite of raw garlic into a sweet, nutty, and deeply aromatic sauce. By roasting a whole head of garlic, you unlock a creamy texture and subtle caramelized flavors that blend beautifully with sharp red wine vinegar and rich olive oil. The addition of maple syrup provides a gentle sweetness, while minced red onion adds a fresh, crisp bite. This versatile dressing is perfect for tossing with hearty greens, drizzling over roasted vegetables, or using as a marinade for tofu and chickpeas. It&# 226;ÂÂs a simple yet sophisticated way to add depth to everyday meals, offering a homemade quality that far surpasses store-bought alternatives.

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 37.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Roasted Garlic Vinaigrette transforms the pungent bite of raw garlic into a sweet, nutty, and deeply aromatic sauce. By roasting a whole head of garlic, you unlock a creamy texture and subtle caramelized flavors that blend beautifully with sharp red wine vinegar and rich olive oil. The addition of maple syrup provides a gentle sweetness, while minced red onion adds a fresh, crisp bite. This versatile dressing is perfect for tossing with hearty greens, drizzling over roasted vegetables, or using as a marinade for tofu and chickpeas. It&# 226;ÂÂs a simple yet sophisticated way to add depth to everyday meals, offering a homemade quality that far surpasses store-bought alternatives.

Ingredients

1 lg Head of garlic, roasted & peeled
3 tbsp Red wine vinegar
1.5 tbsp Minced red onion
1 tbsp Maple syrup
0.25 cup Olive oil
0.5 tsp Salt
0.75 tsp Ground black pepper

Directions

1
Preheat oven to 400ÃÂ°F (200ÃÂ°C). Slice the top off the head of garlic to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast for 40-45 minutes until soft and golden.
2
While the garlic cools, squeeze the roasted garlic cloves out of their skins into a small bowl or blender jar.
3
Add the red wine vinegar, minced red onion, maple syrup, salt, and ground black pepper to the roasted garlic.
4
Whisk or blend the mixture until smooth and combined.
5
Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion.
6
Taste and adjust seasoning if needed before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 37.2kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.2mg1%
Total Carbohydrate 8.2g3%
Dietary Fiber 0.5g2%
Sugars 0.2g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the vinaigrette in an airtight jar in the refrigerator for up to 1 week. Shake well before each use as the oil and vinegar may separate.

Substitutions: You can substitute balsamic vinegar for red wine vinegar for a sweeter profile, or use agave nectar instead of maple syrup. If you prefer a milder onion flavor, use white onion or shallots.

Serving Suggestion: This dressing pairs exceptionally well with a salad of sharp Romano or Asiago cheese, crumbled fried sausage, freshly chopped basil, quartered cooked artichoke hearts, tomatoes, toasted pine nuts, and mixed salad greens.

Yield: This recipe makes approximately 3/4 cup of dressing.

Keywords: roasted garlic, vinaigrette, salad dressing, vegan sauce, red wine vinegar, olive oil, maple syrup, red onion, mediterranean, homemade dressing, garlic sauce, healthy fats, easy recipe, plant based, flavorful, emulsion, side dish, condiment

Read it online: https://www.chefs-mate.com/recipe/roasted-garlic-vinaigrette/