Rosemary & Garlic Vinaigrette

I’ve been making this Rosemary Vinaigrette for a client all autumn long and using it in lots of different ways. It’s seasonal, festive, flavorful and super easy to make. I’ve tossed it with steamed green beans & feta and drizzled it over roasted broccoli. I’ve also used it in a more traditional way – tossed with baby spinach, roasted carrots & fresh mozzarella. Basically, it’s a great way to make fall & winter veggies taste amazing.

Now, let’s talk for a quick second about vinaigrette ratios. The traditional vinaigrette ratio is 3:1, olive oil to vinegar/acid. It likely won’t surprise you that I like a different ratio, and I’m sure some chefs would turn their noses up (it’s a good thing I don’t care *wink*). The traditional ratio is just too oily for me. I like it heavy on the acid, so my go-to vinaigrette ratio is 1:1. My sister likes it even more vinegar-y than I do, so don’t be afraid to play around with the ratio and find your perfect combination.

Rosemary & Garlic Vinaigrette


1/2 cup extra virgin olive oil
rosemary leaves from 4 6” sprigs
4 cloves garlic, peeled and crushed
1/2 cup white wine vinegar
1 tablespoon honey, or sweetener of choice
1 teaspoon sea salt
1/4 to 1/2 teaspoon black pepper, to taste

To Make

In a small sauce pan heat the olive oil, rosemary leaves and garlic over medium-low heat. Once they begin to sizzle, continue cooking for about 5 minutes, stirring occasionally. The garlic should be golden and the rosemary leaves dark green. Allow to cool for a minute. If necessary, transfer to a heat safe container to avoid garlic or rosemary from burning.

When oil, garlic and rosemary are fully cooled, blend with remaining ingredients.


When you don’t blend a dressing in the traditional way by slowly drizzling the olive oil into the other ingredients while blending/whisking, it’s likely the vinaigrette will “break” or separate when stored. This is totally normal and all you have to do is shake the container to re-combine. Call my lazy but because I don’t care about the dressing breaking, I can just blend or shake all the vinaigrette ingredients together and the whole process is quicker.

4 thoughts on “Rosemary & Garlic Vinaigrette

  1. Thank you so much for these amazing recipes! We are a vegetarian AND gluten-free house, so it can be difficult to find really delicious recipes! Love all your stuff! We especially enjoy your quinoa dishes. We would live to see any recipes with the following ingredients (our 2 year old has become a little picky lately & we are running out of ways to prepare the following): carrots, peas, corn, risotto, any nut butter, zucchini, snap peas, tomato, and banana. I know it’s a weird list, but this is basically all he will eat! No worries if it’s not possible and thank you!


  2. Your recipes are so great for families & we love your website! Trying to raise our little guy to love good food. Again, thank you so much! Rachel, Tim, & Winston


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