Oven Roasted Basil Leaves Recipes

HOW TO DRY BASIL IN THE OVEN

Steps:

• Make sure your basil is washed and completely dry. I wash the entire plant and dry mine overnight on a towel.
• Preheat oven to 170 degrees. If your oven's lowest temperature is 175 or 180, that's fine.
• Place basil leaves on a baking sheet, making sure the leaves don't overlap. Depending on the amount of basil you have, you might need a few baking sheets.
• Bake for 45 minutes to 1 hour, or until basil leaves are dried and can easily crumble. Mine took 50 minutes.
• Remove basil from oven and crumble in bowl. The basil should easily crumble upon touching. I like to fill the bowl up with as many basil leaves I can fit in and then crumble with my fingers. You could also use a mortar and pestle.
• Store dried basil in jar for storage. I like to reuse spice jars I get from the store. If properly stored dried basil will last 1-2 years.

ROASTED VEGETABLES WITH BASIL (CROWD SIZE)

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
• Add frozen green beans to vegetable mixture in pan; stir to mix.
• Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.

LEMON-BASIL ROASTED POTATOES

Steps:

• Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally., In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat.

POTATOES ROASTED WITH OLIVE OIL AND BAY LEAVES

Steps:

• Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch broilerproof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.
• *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

ROASTED RED PEPPERS WITH BASIL OIL

Steps:

• Preheat the oven to 500 degrees F.
• Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.
• For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.
• When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves

OVEN ROASTED VEGETABLES WITH ROSEMARY,BAY LEAVES AND GARLIC

Steps:

• Preheat oven to 200*C 425*F.
• Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
• Drain, then put ina large baking tin.
• Add the squash, onions and 2 TBs of the oil.
• Toss to coat, then roast in the oven for 10 minutes.
• Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
• Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
• Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
• Train the remaining oil over the top, then serve.

OVEN ROASTED TOMATOES WITH BASIL AND BACON

Steps:

• Preheat oven to 180°C
• Place tomatoes, bacon, salt and pepper, minced garlic and 1/4 cup of torn basil leaves into a baking dish lined with non stick baking paper.
• Drizzle lightly with olive oil.
• Roast for 30-35 minutes or until the tomatoes are tender and the bacon is crispy. Top with basil leaves to serve.

ROASTED-GARLIC BASIL SAUCE

Steps:

• Preheat oven to 425°F.
• Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool.
• Have ready a bowl of ice water. In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve. Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled.
• In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper.

ROASTED GOLDEN BEETS WITH BASIL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set out a large sheet of aluminum foil and set peeled, cubed beets on top. Fold up the edges to guild a aluminum foil bowl. Drizzle with olive oil and sprinkle with basil. Season with salt and pepper.
• Roast in the preheated oven until beets are soft, about 30 minutes.

OVEN-ROASTED BASIL LEAVES

Steps:

• Preheat the oven to 325°F.
• Wash and dry your basil leaves. Make sure they're really dry so they crisp instead of wilt in the oven. Use as many leaves as will fit in one layer on a baking sheet.
• Line a baking sheet with aluminum foil. Arrange the basil leaves on the sheet and sprinkle with olive oil and sea salt. Toss the leaves with your hands to make sure they're well-covered with oil and salt.
• Place the baking sheet in the oven and roast for 5-10 minutes (until leaves turn dark green and become crispy).
• Gently blot/drain basil leaves with paper towel. Emphasis on gentle-when they're nice and crispy they can crumble easily. Enjoy