ROASTED CARROTS WITH GARLIC
Roasting brings out the natural sweetness in carrots.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees.
- Arrange carrots and garlic on a rimmed baking sheet. Drizzle with oiland season with salt and pepper.
- Roast, rotating pan once, until caramelized and tender, 30 to 35 minutes. Squeeze with lemon before serving. Use a knife to spread roasted garlic on carrots.
Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 3 g, Protein 1 g, Sodium 71 g
MARTHA ROSE SHULMAN'S ROASTED OKRA
My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won't be gooey.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 15m
Yield Serves four
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
- Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don't want it to brown as much, set the oven at 400 degrees.
- Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 2 grams
ROASTED-GARLIC TOAST WITH TOMATO
Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy Campari tomatoes, and fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.
ROASTED GARLIC
Rather than the pungent flavor it has when raw, roasted garlic is mellow, sweet, and nutty. It's delicious spread on bread or mixed with cooked vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 heads
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees. Place garlic in a baking dish, drizzle with olive oil, and cover with foil. Roast until soft, about 40 minutes. Remove from oven; let cool. Squeeze cloves out of skins. Whole cloves can be stored, tightly wrapped, in the refrigerator up to 1 week.
WHOLE ROASTED GARLIC
Roasted garlic provides a sweet flavor to spreads, butters, and vinaigrettes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 bulbs
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees. Cut a thin (1/4-inch) slice from the top of each head of garlic; discard. Place garlic in a small baking dish. Drizzle with oil. Cover with parchment paper-lined foil; roast garlic until soft and golden, about 1 hour and 15 minutes. To store, squeeze out unused cloves into jar and add enough olive oil to cover. Store closed jar in the refrigerator for up to one week.
MARTHA'S ROASTED GARLIC
Roasted garlic is an excellent addition to our Herb Toasts with Tomato Salad.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 head
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Place garlic on a piece of parchment-lined foil, and drizzle with oil. Fold to enclose garlic. Place on a baking sheet, and roast until soft, 45 minutes to 1 hour. Let cool.
GARLIC TAHINI SAUCE
Many sauces complement roasted cauliflower; this one, from Martha Rose Shulman, is included in her recipe for roasted broccoli. As a matter of inspiration, it comes full circle: Ms. Shulman says she got the idea from one of her favorite Middle Eastern mezes, in which garlic tahini is served with cauliflower - deep-fried this time, rather than roasted.
Provided by The New York Times
Categories dips and spreads, side dish
Time 10m
Yield 1 scant cup
Number Of Ingredients 5
Steps:
- In a mortar and pestle, mash the garlic clove to a purée with a generous pinch of salt.
- Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up.
- Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream or runny yogurt. Taste and adjust salt. Sprinkle in pepper.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 35 grams, Carbohydrate 21 grams, Fat 43 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 291 milligrams, Sugar 1 gram
ROASTED-GARLIC MASHED POTATOES
Roasting the garlic head first mellows its flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Cut off and discard top quarter of garlic heads. Drizzle garlic with oil; wrap in foil. Bake until tender, 1 hour. Squeeze out garlic cloves; discard skins.
- Place potatoes in a large saucepan, and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until a thin starchy film covers bottom of pan. Remove from heat; add half-and-half, butter, and garlic. Mash until smooth; season with salt and pepper.
Nutrition Facts : Calories 218 g, Fat 10 g, Fiber 3 g, Protein 6 g
CREAMY ROASTED-GARLIC MASHED POTATOES
Roasting the garlic head first reduces the garlicky taste in the mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Slice tops 1/4-inch off garlic heads, and discard. Coat heads with olive oil, and wrap heads in aluminum foil. Bake until tender and golden, about 45 minutes. Remove from oven, and let stand until cool enough to handle. Carefully peel garlic cloves; set aside.
- Place potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass through a potato ricer or food mill over a large bowl.
- Heat butter and cream in a saucepan until butter has melted and cream is hot. Pour over riced potatoes, season with salt and pepper, and stir well to combine. Gently stir in the roasted garlic cloves; serve.
MARTHA'S ROASTED GARLIC VINAIGRETTE
Make and share this Martha's Roasted Garlic Vinaigrette recipe from Food.com.
Provided by Busters friend
Categories Salad Dressings
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.
- Whisk together the remaining ingredients with the roasted garlic and remaining oil.
Nutrition Facts : Calories 287.6, Fat 28.2, SaturatedFat 3.1, Sodium 1165.5, Carbohydrate 7.7, Fiber 2.3, Sugar 0.9, Protein 5.2
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