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Lemon Rosemary Vinaigrette

Lemon Rosemary Vinaigrette

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  • Prep 2min
  • Total10min
  • Servings4

Rosemary is the star of this tasty homemade vinaigrette.MORE+LESS-


Updated August 4, 2016



sprigs rosemary, stems removed


cup extra virgin olive oil


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  • 1

    Add garlic, rosemary and sea salt to the bowl of the mortar. Use the pestle to mash to a paste.

  • 2

    Add the lemon juice in a fine drizzle, stirring and mashing during the addition. Add the olive oil, stirring and mashing during the addition.

  • 3

    Transfer to an airtight container and use within a few days.

Nutrition Information

No nutrition information available for this recipe

1 Yellow Squash
1 Zucchini
1 Red Peppers
1 Green Peppers
1 lb Baby Heirloom Potatoes
1 Small Red Onions
1/4 Cup Extra Virgin Olive Oil
1 Tbs Cup Salt
2 tsp Italian Seasoning

  1. Cut the yellow squash and zucchini in half, length wise and then in diagonal slices
  2. Cut the peppers to match the size of the cut squash
  3. Cut the red onions in quarters
  4. Cut the heirloom potatoes in quarters
  5. Toss veggies in olive oil and season with salt and Italian seasoning
  6. Spread veggies over sheet pan and roast in oven on 400◦ for 15 to 20 min or until tender and starting to brown

Lemon-Rosemary Vinaigrette

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For a fresh taste of Tuscany, drizzle this dressing over a watercress-and–white bean salad. Because its leaves are tougher than other aromatic herbs, fresh rosemary needs to be finely chopped to release its flavor (and to avoid getting the leaves stuck between your teeth).


  • 2 lemons, juiced and zested
  • 2 Tbs. chopped shallots
  • 2 cloves garlic, minced (2 tsp.)
  • 1 1/2 tsp. chopped fresh rosemary
  • 1 cup olive oil


Whisk together 1/2 cup lemon juice, 2 Tbs. lemon zest, shallots, garlic, and rosemary in bowl. Slowly pour in olive oil while whisking. Season with salt and pepper.


Now that you know all of the ingredients you&rsquoll need for this lemon vinaigrette recipe, let&rsquos take a look at some substitutions you can make:

Oil. A good quality olive oil is recommended and is always preferred when making homemade salad dressings . Avocado oil may also be used. It is a milder oil so you will not get that same pungency that olive oil will deliver.

Lemon. Both lemon juice and lemon zest are added into the dressing. Fresh lemon juice is preferred. Avoid using the bottled kind since a large majority of the flavor comes from the lemon juice. If you want to get creative you can always switch it up and add orange or lime juice and zest.

Honey. Regular honey is the sweetener that balances out the acidity from the citrus. If you&rsquore vegan, you can also try substituting with agave nectar or pure maple syrup. You can also use stevia liquid extract if you&rsquore on a low-carb or keto diet.

Mustard. Dijon mustard is recommended, but yellow mustard may also be used. Try not to use spicy mustard since it will overpower the other ingredients.

Garlic. Fresh garlic cloves are crushed and then blended into the mix. You may also use garlic powder if that&rsquos what you have available.

Herbs. Finely chopped fresh thyme is the herb of choice when pairing with lemon and honey. However, you can also try using fresh rosemary, dill, or oregano for a slightly different flavor.

Related Video

This has been my recipe of choice for the holidays for some time. I bake the garlic in a foil pack with the other veggies and then smash and mix with the Zest and balsamic. Don't bother to peel the squash. Now I can get by with no sweet potatoes with marshmallows (hate it!) Love this!!

My little brother and I picked this recipe off this site when I was in high school, almost 10 years ago, and it has made a pretty regular appearance our Thanksgiving and Christmas tables ever since. We make it approximately as written, although like many reviewers we sometimes get lazy and leave the skin on the squash. Just mash the garlic a little with the dressing--silly to try and slice it. Simple and delicious. Could you add, modify, enhance to your heart's content? Definitely. Do you need to? Not at all. I'm living in Malawi this year and, to my astonishment, found brussels sprouts at the grocery store! I was able to make this with the substitution of local pumkin and butternut squash for the acorn. People loved it and it made Thanksgiving for me!

I have made this for Thanksgiving every year since it first appeared. My family loves this dish! I love all vegetables, but since I have another much loved sweet potato recipe I do omit the sweet potatoes. Over the years I have added/substituted parsnips, shallots, baby carrots and rutabagas and all turn out delicious. Yes, the garlic is too mushy to slice, but I just add it to the dressing. I make a foil pan in one corner for the beets to minimize the red staining everything. I have never peeled the acorn squash. the skin ends up soft and edible.

I LOVED this recipe! And everyone I gave a taste to loved it too. I replaced the beets and brussel sprouts with parsnips and green beans. Delish! No reason you can't use any veggies you want. Key, I think is using the highest quality balsamic vinegar you can afford. That makes the recipe. Today I am making it with some very special balsamic that is almost like syrup that my cousin sent me from Italy! Can't wait!

This is just delicious! I plan on making this for Christmas dinner. I think even my sweet potato haters will like it. I substituted parsnips and green beans for the beets and brussel sprouts. But I think the key for this recipe is to spring for a really good quality balsamic. I let a couple of people in the office taste it and they immediately ran to their computers and printed out the recipe. The taste "pops" is one comment I got. Love this!

Simple but good. Use any combo of root vegetables I used parsnips, carrots turnips and sweet potatoes. You could probably add the sweet potatoes about 10 minutes after the rest unless you don't mind them a little mushy. I also wouldn't bother doing the garlic separate, just toss the cloves in. Oh, and I also didn't bother with the balsamic or lemon. Is it still the same recipe.

I have found that roasting the potatoes and squash together, the beets separately, and the brussels with the garlic allows you to control various cook times of each. I've also added parsnips and red skinned potatoes which was delicious. I don't slice the garlic- it's perfectly mild and a whole clove is a special bite.

This was a pretty good mixed vegetable dish. I made it for a weeknight dinner which was a mistake because it does require quite a bit of prep and while there was a fairly good result I'm not sure it's really worth it. Like a few of the other reviewers I was surprised but the acorn squash skin was actually edible.

I first saw this recipe in Bon Appetit when I was making one of my first Thanksgiving dinners in 1997 and it has been on the menu ever since. I have always made it as the recipe suggests, with the exception of adding less garlic in the end. I think the flavor is wonderful, and even tastes better the next day (more time for the vinaigrette to coat and flavor the veggies). Highly recommend.

Fantastic flavor and presentation! Seriously, how can a site like this instruct readers to slice whole roasted garlic? My family didn't get the joke, but they ate the veggies with gusto. Kept my red beets separate until serving to prevent bleeding. Blended garlic into dressing. Trader Joe's has fresh peeled acorn squash.

Excellent basic combination. The lemon gives it some welcome bite. But the beets and squash need longer to cook than the potatoes and brussels sprouts so Iɽ start them 15 minutes first. Also, the garlic was mush, which couldn't be sliced, not that it made any difference!

I found this delicious but the vegetable avoider in our group didn't eat it. I pureed the left overs with some chicken broth and cream. All leftover from Thanksgiving and we now have a delicious roasted veggie soup. I'll save this for a more adventurous group.

This was delicious. I made it for valentines dinner and cut the beets into heart shapes. It was a nice touch but more importantly this is easy and tasty. I added some fennel as well.

Great recipe. I add a few other fall veggies for interest. Surprisingly tasty - I could make a meal of this dish by itself. Get requests to make this dish every Thanksgiving. Even people who are not fond of veggies will eat this as it looks so appetizing and tastes so good. Highly recommended.

Wonderful recipe. Made this for the first time for a large crowd. Decided against the brussels sprouts this first time out. Used a variety of beets, butternut squash, acorn aquash and the sweet potatoes. It is a must to roast long enough, as the recipe directs, to bring out the sugars in the vegetables. I was worried about the unpeeled squash. Don't worry, the skin becomes tender! Used a Penzey's Mignonette pepper (has a hint of coriander). This is a wonderful basic approach could be used on a variety of combinations of root vegetables. Use a high quality Balsamic. And, oh yeh, I would probably cut the sweet potatoes a bit larger, so that they retain more moisture as they roast.

This recipe was really great and so easy once I got all the veggies prepped. I think I would probably simplify in the future and concentrate on 3-4 vegetables (I added some turnips, fennel, and carrots to the mix). I used chiogga beets for the benefit of the red color without the bleeding the flavor is much milder, though. The garlic got really mushy (just lovely!) and was a pasty, gooey addition to the dressing, which was fine. I will up the fresh rosemary a bit next time.

LOVED this! I added yellow beets (with the red beets), fennel and carrots to the entire mix. The final product was so colorful it even surprized me. And it was a huge hit at the party. I definately would do this again, and I served it to a party of 21. an easy healthy dish that looks great too! Note: I roasted the red beets under all the other vegetables so I would not color the entire mix red.

I didn't really care for this dish. I like balsamic vinegar dressing with my salads. But with roasted root vegetables, I didn't think the flavors go well together. I don't think I will make it again.

I made this for Thanksgiving, and it was heavenly! I left out the sweet potatoes (there were already 2 other sweet potato dishes), and I don't think that the recipe suffered at all without them. The lemon zest was a perfect compliment to the root vegetables! I will be making this very often this winter!

I made this for Easter dinner, and everyone loved it. I substituted carrots for the sweet potatoes, since we were having potatoes, and omitted the beets. Next time I will try it with the beets.

Just made this for Thanksgiving and it was fantastic - definitely use the balsamic vinaigrette, since it adds an interesting zing. I replaced the beets with parsnips and radicchio, which everyone seemed to like. Lots of people going back for seconds!

wonderful, pretty dish. i use turnips instead of acorn squash, and it works well. served it twice. once at a romantic dinner for 2 w/ salmon encrusted w/ cranberries and thyme to rave reviews, and then yesterday at thanksgiving for ten! it was a "constant comment" dish. i was asked for the recipe several times. i don't even use the balsamic. i just mince the garlic & mix w/ the olive oil, then baste everything w/ that. i do use the rosemary. the veggies are so flavorful and pretty, they only need that.

This dish is terrific! Used thawed frozen brussels sprouts. Worked fine. An extra garlic head doesn`t overdo it.

I have neither feasted on nor prepared roasted vegetables before and all I say is . where have you been all my life :)! This dish is incredible! I originally selected this particular recipe because of the brussel sprouts (one of my fav veggies) and then mixed things up a little (no to beets, yes to fennel, etc). Although I cooked/roasted as stated, my garlic was actually very soft and unable to be cut. This actually was fabulous as when added to the veggies, it coated everything like a paste! Incredible flavour! I will do this every time now. As well, my personal suggestion would be to let the veggies and balsamic/oil sit together for awhile - 5-10 minutes - as this only enhances the flavour. This an incredibly flavourful recipe prompted favourable reviews from my husband and will make continued appearances on the dining room table.

I am not much of cook, but desperately trying! I have used this recipe for the last few family gatherings and it was a smashing success! Which in turn made me look pretty good and that says something in itself. I always end up giving the recipe out at the end of the evening. Very, very scrumptious.

Watch the video: Rosemary Vinaigrette Salad Dressing - English (May 2022).