Roasted Garlic Oil

Roasted garlic oil is a house staple which can be used on so many dishes and is a great way to use up old garlic. 

One-Pan Roasted Veggie Medley with Roasted Garlic Oil

One-Pan Roasted Veggie Medley with Roasted Garlic Oil

Roasted Garlic Oil 

Directions: The easiest way to do this is to make a stockpile and buy an 8 oz (or similar) tub of pre-peeled garlic from your local grocery store. Cover cloves with good quality extra virgin olive oil in a heavy bottom sauce pan and just barely simmer, stirring frequently until completely golden brown, soft and fragrant. Cool and store cloves in oil for later use, and if you use up all your oil but have cloves remaining, simply add more EVOO and in a few days it will infuse naturally!

Roasted Veg Tray

Ingredients:

  • Leftover roast veggies (for the dish above we used potatoes, zucchini, asparagus, radishes and garlic cloves)

Directions:

  • Preheat oven to 400 F 
  • Cut vegetables to same sized pieces for even cooking (on one tray).
  • Add roasted garlic oil to coat
  • Season with salt & pepper
  • Combine vegetables on sheet tray and blast at 400F until just cooked through, generally about 7-15 minutes depending on oven and type of veg. 
  • Note: If combined vegetable volume is too great or vegetable sizes and cook times vary greatly, roast on separate sheet trays and mix after cooking.
Sarah Flynn