Balsamic Roasted Garlic Food

ROASTED VEGETABLES WITH BALSAMIC GLAZE

Steps:

• For the roasted vegetables: Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
• For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

BALSAMIC ONION AND GARLIC RELISH

Steps:

• Pour the olive oil into a large skillet and place over high heat. Add the onions and garlic and cook, stirring to coat in oil. Reduce the heat to medium, add the balsamic, sugar, salt and red pepper flakes and cook 15 to 20 minutes, until the onions are velvety soft. Remove from the heat and let cool and add the chopped chives. Serve room temperature in a decorative bowl.

BALSAMIC ROASTED BEEF

Steps:

• Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
• Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
• Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
• Note: This recipe was doubled for this episode.

BALSAMIC ROASTED CARROTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil.
• Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan.
• Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.

BALSAMIC ROASTED VEGETABLES

Steps:

• Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
• Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

BALSAMIC-ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

ROAST GARLIC BALSAMIC VINAIGRETTE

Steps:

• In a small sauce pan, mix the balsamic and the sugar. Heat on low and reduce by half.
• Pour balsamic reduction into a blender and add the mustard and the salt and pepper.
• Cover and start blending on low.
• If your blender lid has the small cap, remove it and slowly pour in the oil.
• Once all the oil is poured in, put the small cap back on and blend on high for about a minute.

BALSAMIC & ROASTED GARLIC VINAIGRETTE

Steps:

• Roast garlic at 350 degrees until soft, golden brown and fragrant - about 30 minutes.
• Peel cloves and mash coarsely in a mixing bowl.
• Add the vinegar and mustard, whisking to incorporate.
• Whisk in the olive oil.
• Season with salt and pepper.
• Refrigerate at least 1 hour.

ROASTED GARLIC AND BALSAMIC MARINADE

Steps:

• Combine all ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add the steaks and marinate for 4 to 5 hours in the refrigerator.

BALSAMIC ROASTED GARLIC

Steps:

• PREPARE:.
• Using a large baking pan with sides (I use a 9x13x2 inch), cover completely with tinfoil.
• Spray tinfoil with cooking spray at least twice (I like to step outside to do this) and set aside.
• Remove as much of the loose, paperthin covering from the bulbs that you can by hand. If it does not come off easily, don't take it off.
• Working on a cutting board, using a sharp heavy knife, cut through the tops of each bulb. Save the tops. Don't take bulbs apart.
• Place all the cut bulbs in the pan. They should be touching each other.
• Sprinkle the vinegar over the tops of garlic bulbs. If you have a small spray bottle that you can put the vinegar into, all the better.**.
• At this time, you can add some salt, lightly to the tops, if you wish (I don't).
• BAKING:.
• Preheat oven to 400 degrees after you cut the bulb tops off.
• Cover the entire pan tightly with tinfoil.
• Place pan in middle half of hot oven.
• Lower heat to 350 degrees.
• Bake for 30 to forty-five minutes.
• Remove from oven in 30 minutes and test for doneness WITHOUT removing tinfoil. Using a thin sharp knife, stab once at garlic bulbs that are in center of pan. If knife goes in easily, remove tinfoil and return pan to oven for 15 minutes more for browning. If bulbs are not soft, bake another 15 minutes or until soft and then brown.
• Remove pan from oven and let cool on rack before trying to handle. The garlic can sit for up to three hours without it being affected poorly.
• REMOVAL AND STORING:.
• This is the messy part, no getting away from it. I have been known to wear thin rubber gloves (I save the kind that comes with hair dying kits) for this next part, but don't bother anymore. This is also why I make so much at a time.
• Over bowl, holding a bulb, cut side facing down, squeeze until bulbs pop out. If they are overcooked, it will be very mushy (this is how I like it). Get as much out as possible using free hand to help pull out.
• When all bulbs are done, check bowl for any skins that may have come off, and remove.
• Mash with a fork until very creamy and smooth. You can also put bulbs into a mini mixer until smooth. I don't because by the time I get all the garlic out, I'm finished by hand.
• You can store garlic in fridge for up to a month like this or freeze and keep until the next ice age. When freezing, you can divide in many ways; using half cups, using ice cube trays, or my way!
• Open a fresh gallon freezer storage bag.
• Spoon in the mashed garlic. Place on a flat surface and press garlc press down, til it fills the bag. If there is too much garlic, use two bags. After you have pressed the garlic throughout the bag, along with the air. Seal it. Place it flat in your freezer and when hard, put this bag inside another freezer bag and seal.
• Now, when you want to use the garlic, remove from the freezer at the time you are ready to use. Don't let it stand around waiting for you, as I have found that each time it defrosts and re-freezes, it loses some of its potency.
• Open bag and with the blunt end of a butter knife, cut the amount you want to use, slip the knife between the garlic and the bag and lift out. Return unused portion to freezer.
• * Garlic tops: Don't throw them away! Make some garlic broth, of course!
• ** I saved a spray margarine container for this.

ROASTED BALSAMIC GARLIC ASPARAGUS APPETIZER

Steps:

• Preheat your oven to 400 degrees F.
• Trim the asparagus: rinse the asparagus, cut about an inch off the ends, then use a vegetable peeler to take the outer layer off another inch of the remaining fibrous ends (easiest is to lay the spear on a flat surface then use peeler to gently take off the layer - careful, or you'll remove too much).
• Place the trimmed asparagus in a single layer on a non-stick baking sheet, then spray with an olive oil mister or drizzle evenly with olive oil (or spray with pan spray).
• Season with the sea salt and the freshly ground pepper.
• Place in oven and roast for 8 minutes (don't overcook).
• Meanwhile, in a small saucepan over very low heat melt the butter and extra virgin olive oil.
• Add the sliced garlic and simmer (again, over very low heat) for 5 minutes - careful not to burn.
• Remove from heat and add the soy sauce and balsamic.
• When asparagus is done, remove from the oven and place in a container which has an airtight cover.
• Place the garlic from the balsamic mixture on the asparagus; whisk the balsamic mixture well (I use a pigtail whisk) and pour it over the roasted asparagus.
• Cover tightly, shake, and place in refrigerator to chill (please note that the asparagus is still hot in the container, and that covering them and adding the sauce at this point will continue to steam them a bit for a few minutes).
• Chill for at least 4 hours before serving, the place attractively on serving platter.
• Goes well as part of an anti pasto course!
• Note: although I used these as an appetizer/snack, they could also work quite well as a side dish.

BALSAMIC-ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
• Place mushrooms in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.

BALSAMIC AND ROASTED GARLIC DIPPING OIL

Steps:

• Preheat oven to 350°F. Place unpeeled garlic cloves in baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.
• Squeeze garlic between fingertips to release cloves. Transfer garlic cloves to blender. Add vinegar and rosemary and puree herb mixture until smooth. With machine running, gradually add remaining 1 cup olive oil. Season to taste with salt and pepper. (Dipping oil can be prepared 1 day ahead. Cover and refrigerate. Let stand 15 minutes at room temperature and whisk before using.)

ROASTED BALSAMIC VEGETABLES

Steps:

• Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
• Preheat an oven to 475 degrees F (245 degrees C).
• Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
• Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

BALSAMIC ROASTED GARLIC

Steps:

• Preheat oven to 350°.
• Spread garlic over a small baking sheet.
• In a small bowl, mix the balsamic vinegar, olive oil, water, and pepper together; spoon half of the vinegar mixture over the garlic; toss to coat.
• Bake for 30 minutes, stirring occasionally.
• Add the remaining vinegar, mix to coat, and bake for 10 minutes.
• Stir and return to oven for a final 10 minutes; the roasted garlic should be soft, with a burnished brown glaze finish.
• Store, covered, in the refrigerator for up to 5 days.
• Bring to room temperature and stir before using.

GARLIC-ROASTED BROCCOLI DRIZZLED WITH BALSAMIC VINEGAR

Steps:

• In a small bowl, combine oil and garlic.
• Spread broccoli florets onto baking sheet.
• Pour garlic oil, salt and pepper over broccoli and toss to coat.
• Roast in oven at 475 degrees for 6-9 minutes, turning once. Broccoli should be tender and slightly charred on the edges.
• Drizzle with balsamic vinegar before serving!

BALSAMIC ROASTED ASPARAGUS WITH GARLIC

Steps:

• Snap off tough ends of asparagus.
• Spray a jelly-roll pan with Pam. Place the asparagus on the pan then drizzle with olive oil and vinegar; sprinkle with salt, and pepper, tossing to coat.
• Bake at 425° for 10 minutes. After 8 minutes, sprinkle the garlic over the aspargus and give the tray a shake. Bake for another 2 minutes.

ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine olive oil and garlic in a small bowl.
• Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
• Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.