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In the world of culinary delights, the role of dressings cannot be overstated. They are the magic touch that transforms a simple dish into a gourmet experience, enhancing flavors, textures, and overall appeal. While store-bought dressings offer convenience, they often fall short in flavor and quality. This is where homemade dressings, like the Savory Herb-Infused Roasted Balsamic Vinaigrette, come into play. This versatile vinaigrette is not just a salad topper; it can elevate roasted vegetables, grilled meats, and even grain bowls, making it an essential recipe for any home cook looking to enhance their dishes with a burst of flavor.

Roasted Balsamic Vinaigrette with Herbs

Discover the magic of homemade dressings with this Savory Herb-Infused Roasted Balsamic Vinaigrette. Perfect for elevating salads, grilled meats, and roasted vegetables, this versatile vinaigrette combines roasted garlic and fresh herbs for a rich flavor. Easy to make and healthier than store-bought options, it offers numerous health benefits while allowing you to customize flavors to your liking. Transform your dishes into gourmet experiences with this simple recipe!
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Ingredients
  

1 cup balsamic vinegar

2 tablespoons honey (or maple syrup for a vegan option)

1/2 cup extra virgin olive oil

4 cloves garlic, unpeeled

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)

Salt and freshly ground black pepper, to taste

Instructions
 

Roast the Garlic: Begin by preheating your oven to 400°F (200°C). Take the unpeeled garlic cloves and place them on a small square of aluminum foil. Drizzle about a teaspoon of olive oil over the cloves and season with salt and freshly cracked black pepper. Wrap the foil around the garlic tightly to form a sealed pouch. Roast in the preheated oven for 20-25 minutes, or until the cloves are soft and emit a fragrant aroma.

    Prepare the Vinaigrette Base: While the garlic is roasting, grab a medium-sized bowl. Add the balsamic vinegar, honey (or maple syrup), and Dijon mustard. Whisk these ingredients together until they form a smooth and cohesive mixture.

      Incorporate Olive Oil: With your whisk still in hand, slowly drizzle the extra virgin olive oil into the bowl. Keep whisking continuously; this process helps emulsify the mixture, resulting in a beautifully smooth vinaigrette.

        Add Herbs and Seasoning: After the garlic has roasted and cooled slightly, squeeze the soft garlic cloves out of their skins and directly into the vinaigrette mixture. Add the dried oregano, dried thyme, and the finely chopped fresh rosemary. Season the mix with salt and black pepper to taste.

          Mix and Adjust Flavor: Whisk everything together thoroughly until all ingredients are fully combined. Take a moment to taste the vinaigrette, adjusting the sweetness or seasoning by adding more honey or salt as desired.

            Store or Serve: Pour the finished vinaigrette into a jar or an airtight container. It’s ready to use immediately, but for the best flavor, allow it to sit for a few minutes. You can refrigerate it for up to a week. Before serving, give it a good shake to recombine any ingredients that may have settled.

              Prep Time, Total Time, Servings: 10 mins | 35 mins | Makes about 1 1/2 cups.