This Italian-inspired roasted garlic vinaigrette is rich, mellow and just sweet enough - perfect for drizzling over salads, grilled vegetables or crusty bread. Roasting the garlic turns it buttery-soft and caramelized, giving this dressing a deep, savory flavor.
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Why You'll Love This Balsamic Vinaigrette
- Great make-ahead option. And best of all, the flavor improves over time.
- Pairs with everything. From drizzling over veggie dishes to dipping into with warm bread.
- Easy and quick. Just shake the ingredients in a mason jar and store.
Ingredients You'll Need
- Garlic. We're roasting the whole bulb until soft and golden for that slightly sweet, buttery flavor.
- Balsamic vinegar. For a rich, tangy base
- Honey. Balances acidity with a touch of sweetness.
- Extra virgin olive oil. Choose a fruity, high-quality extra virgin oil
- Garlic powder. Adds a different kind of depth to the garlic flavor in the recipe.
Scroll to the recipe card below to find the remaining ingredients and quantities!
Substitutions
- Sweetness. Swap honey for maple syrup for a vegan version.
- Vinegar. Use red wine vinegar or lemon juice instead of balsamic for a lighter profile.
Variations
- Spicy kick. Add a pinch of crushed red pepper or some Calabrian chiles for heat.
- Smoother texture. Blend the vinaigrette in the blender for a smoother texture.
Equipment
- Mason jar with lid. Makes it super easy to mix and store in the same place - or, alternatively, mix all ingredients in a bowl with a whisk.
Step-by-Step Instructions
Step 1: Preheat oven to 400°F (204°C). Slice the top off a whole garlic bulb to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap tightly in foil. Roast for 30-40 minutes until soft and golden.
Step 2: Let the roasted garlic cool slightly, then squeeze the soft cloves into a cutting board. Finely chop the cloves until they form a paste.
Step 3: Add the chopped roasted garlic, balsamic vinegar, honey, garlic powder, salt and pepper to a mason jar. Pour in the olive oil, screw the lid on and shake vigorously until emulsified.
Step 4: Taste and adjust salt, pepper or honey to your liking. The vinaigrette will thicken slightly as it sits.
Once in the fridge, will thicken significantly so make sure to leave out ahead of time before using so it comes up to room temperature.
Storing and Making Ahead
Storing
Store the vinaigrette in the fridge, covered, for 7-10 days.
Making Ahead
If making ahead, make sure to take the vinaigrette out of the fridge about an hour before serving as it will be solid once in the fridge. If you're in a hurry, place the covered jar in a jar of warm water to transform the vinaigrette from solid to liquid.
What to Pair this Balsamic Vinaigrette With
- As a dip. Pair with fresh bread for a gourmet bread course.
- As a dressing. Easily dress up simple green salad - turn boring into flavorful!
- As a drizzle. Top bruschetta or toast with a generous drizzle of this roasted garlic dressing.
Top tip
Once chilled, make sure to take the vinaigrette out of the fridge about an hour before serving as it will be solid once in the fridge. If you're in a hurry, place the covered jar in a jar of warm water to transform the vinaigrette from solid to liquid.
FAQ
You can, but the flavor won’t be as mellow or caramelized. Roasting a full bulb is worth the extra step!
It has a subtle sweetness from the honey but it's balanced by the tangy it's not overly sweet. You can reduce the honey, if preferred.
Tips and Tricks
- Finely chop the roasted garlic. To avoid large chunks of garlic, make sure to chop the roasted garlic cloves very finely, until you create a paste.
- Let the vinaigrette come to room temp. It will be solid once it comes out of the fridge after chilling. Leave the vinaigrette out for about an hour before eating so it becomes solid again or, if in a rush, place the covered jar in a bowl with warm water. Shake vigorously to bring back the creamy consistency.
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
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Roasted Garlic Balsamic Vinaigrette (Easy Homemade Dressing)
Equipment
- Mason jar or jar with a lid
Ingredients
- 1 whole garlic bulb
- ¼ cup balsamic vinegar
- 2 teaspoons honey
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ teaspoon garlic powder
Instructions
- Roast the garlic bulb. Preheat oven to 400°F (204°C). Slice the top off a whole garlic bulb to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap tightly in foil. Roast for 30-40 minutes until soft and golden.
- Finely chop the garlic. Let the roasted garlic cool slightly, then squeeze the soft cloves into a cutting board. Finely chop the cloves until they form a paste.
- Mix & shake. Add the chopped roasted garlic, balsamic vinegar, honey, garlic powder, salt and pepper to a mason jar. Pour in the olive oil, screw the lid on and shake vigorously until emulsified.
- Season to taste. Taste and adjust salt, pepper or honey to your liking. The vinaigrette will thicken slightly as it sits. Once in the fridge, will thicken significantly so make sure to leave out ahead of time before using so it comes up to room temperature.
Notes
Tips and Tricks
- Finely chop the roasted garlic. To avoid large chunks of garlic, make sure to chop the roasted garlic cloves very finely, until you create a paste.
- Let the vinaigrette come to room temp. It will be solid once it comes out of the fridge after chilling. Leave the vinaigrette out for about an hour before eating so it becomes solid again or, if in a rush, place the covered jar in a bowl with warm water. Shake vigorously to bring back the creamy consistency.
Storing and Making Ahead
- Storing. Store the vinaigrette in the fridge, covered, for 7-10 days.
- Making ahead. If making ahead, make sure to take the vinaigrette out of the fridge about an hour before serving as it will be solid once in the fridge. If you're in a hurry, place the covered jar in a jar of warm water to transform the vinaigrette from solid to liquid.
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