Bagna Cauda Recipe (with Roasted Vegetables)

If you’re a fan of canned sardines (or anchovies), then this bagna cauda recipe is right up your alley!

Classic bagna cauda is basically just chopped anchovies and garlic steeped in olive oil and served warm with bread or crunchy vegetables.

This bagna cauda recipe calls for blending the ingredients to create an irresistibly creamy dip that’s delicious with your choice of raw or cooked vegetables (you can even eat it cold)!

Bagna Cauda Recipe (with Roasted Vegetables)

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• Total Time: 1 hour
• Yield: Serves 4-5 1x

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Description

Smooth and delicious bagna cauda recipe with roasted vegetables.

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Ingredients

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Bagna cauda:

• ¼ cup heavy cream
• 4 tablespoons olive oil (high quality)
• 2 tablespoons butter
• 1 teaspoon kosher salt (Diamond Crystal brand) or to taste
• 4 garlic cloves, whole
• 1 4.38-ounce can boneless & skinless sardines in oil

Roasted vegetables:

• 2 tablespoons olive oil
• 3 garlic cloves, lightly crushed
• 3 sprigs fresh thyme
• ½ large red onion, roughly sliced
• 4–5 medium carrots, roughly chopped
• ½ large head of cauliflower, cut into florets
• 12 large asparagus spears (8 ounces), roughly chopped
• ½ tablespoon kosher salt (Diamond Crystal brand) or to taste
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• ½ tablespoon fresh lemon juice

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Instructions

• For bagna cauda: mix heavy cream, butter, olive oil, salt and garlic in a microwave-safe container and microwave (covered) for 2 minutes. Add the sardines to a blender and blend on medium speed while slowly drizzling in the heavy cream mixture. Then blend on high for 1-2 minutes to fully emulsify then reserve (see notes).
• For roasted veggies: preheat oven to 375°F. Heat olive oil in a large, oven-proof pan (see notes) over medium high heat (oil should shimmer but not smoke) with the garlic and thyme. Add the red onion and carrots, toss and then transfer to the preheated oven to cook for 15 minutes. Remove from oven, add cauliflower, toss and then return to oven for 20 minutes. Remove from oven once again and add asparagus, toss and return to oven for final 10 minutes. Season with salt, pepper, parsley and lemon juice then serve immediately.

Notes

Net carbs: 8.7g for 1/4 cup bagna cauda and 1 cup of roasted veggies

Leftover bagna cauda can be served reheated or even chilled straight from the fridge (it’s a similar texture to humus).

If you don’t have a large enough oven-proof pan to start the vegetables on the stovetop, you can skip this step and instead bake directly on an oiled or parchment-lined sheet tray.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Dinner
• Method: Roasting
• Cuisine: Italian

Keywords: bagna cauda, roasted vegetables

Serve Bagna Cauda Cold as a Dip

Leftover bagna cauda is also delicious chilled right out of the fridge! Serve this delicious, hummus-like dip with raw crunchy vegetables like radishes, celery or carrot sticks!

How to Roast Vegetables in the Oven

There are a few steps you should take to make beautifully roasted vegetables that are perfectly tender (and not overcooked).

First, choose a pan or tray that’s large enough to give the vegetables enough room to breath (overcrowding the veggies will cause them to steam instead of caramelize).

I like to use a large carbon steel pan so I can cook the veggies on the stovetop to kickstart the caramelization process before transferring them to the oven.

Next, be sure to use a high enough oven temperature so that the veggies have time to brown before they become overcooked (if you’re using a sheet tray, it’s best to go with 400°F or hotter).

Finally, if you’re cooking a variety of different veggies, add them to the tray at different intervals depending on how long they take to become tender.