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In Italy, this is an annual Winter ritual! Bagna Cauda with Roasted Vegetables is really a ‘hot bath’ for an amazing array of roasted Winter vegetables and crusty breads.
BAGNA CAUDA WITH ROASTED VEGETABLES
My Bagna Cauda with Roasted Vegetables is a fabulous mixture of garlic and anchovies, kept warm in a chafer or fondue pot. And that makes it perfect for a crowd!
Your guests will go crazy for the Deep-Fried Artichoke Hearts too! They’re perfectly crunchy and so delicious after a “dunk” in this garlicy, anchovy-laden dip.
NEVER ENJOYED BAGNA CAUDA? Oh My, What You’ve Been Missing!
Literally translated as “hot bath,” Bagna Cauda is a dipping sauce for vegetables and crusty breads.
It often appears in Italian homes as part of their traditional Christmas Eve dinner.
Being Polish, we have other traditions for the holidays. But I do try to enjoy a big pot of Bagna Cauda with Roasted Vegetables every Winter.
I’m a bit of a butter fanatic, so this recipe is right up my alley. Freshly roasted vegetables, bathed in a garlicy, buttery, anchovy-laden sauce?
Yeah, that works for me!
It’s the perfect alternative to a fondue on a cold February weekend!
And what happens every year, just around this time? It’s the beginning of the Movie Awards Season!
This recipe for Bagna Cauda with Roasted Vegetables was created especially for a Movie Awards Party celebrating this season’s best movies.
I’ll tell you more about that later in this post.
HERE’S A LIST OF ITEMS THAT ARE PERFECT FOR DIPPING!
When it comes time to choose which vegetables to serve with your Bagna Cauda, the choices are virtually endless! Really, it comes down to what you and your friends and family like the best.
Pick and choose accordingly, and you’ll all enjoy the “fruits” of your labor, even if they’re vegetables!
- Jerusalem artichokes
- Bell peppers
- Carrots
- Baby bok choy
- Potatoes
- Beets
- Cauliflower
- Broccoli
- Asparagus
- Red onion petals
- Parsnips
- Sweet potatoes
- Deep fried breaded artichoke hearts
- Coarse country bread
- Soft or crisp breadsticks
DEEP-FRIED ARTICHOKE HEARTS ARE SIMPLE TO MAKE
Do Not Skip This Item In The Recipe! I know it may be tempting to skip making these delectable nuggets of vegie goodness, but don’t.
When I throw a party, I strive to make every recipe I serve truly “party worthy”.
Adding an unusual item like these Deep-Fried Artichoke Hearts to your Bagna Cauda with Roasted Vegetables does exactly just that.
They really up the ante when serving this dish to friends and family at a festive soiree. And they’re no more trouble, you’re in the kitchen anyway, right?
- You’ll prepare a traditional three bowl dredging station of seasoned flour, beaten egg & panko crumbs
- After draining and drying the artichoke hearts, a quick dip in each bowl, and they’re ready for frying in hot oil
- Serve them warm with your Bagna Cauda with Roasted Vegetables
THE RECIPE CARD FOR BAGNA CAUDA WITH ROASTED VEGETABLES IS AT THE BOTTOM OF THIS POST.
Now, remember that party I mentioned? Do you want to hear a little more about the rest of the Movie Awards Party Buffet Menu and Party Printables? Okay, let’s do it!
MOVIE AWARDS PARTY – Party Perfect Recipes & Movie Themed Printables
This is a fabulous party idea for movie buffs, or those who love drooling over the Red Carpet fashions.
I’ve put together a delicious and festive Movie Awards Party for this year’s Awards Season Presentation Shows. With 5 presentation-perfect recipes and Hollywood Movie decoration printables, you and your guests will enjoy an evening of cinematic celebrating.
Here’s what else is on the menu of this season’s Movie Awards Party buffet:
- Spicy Crab Poke with Fried Rice Balls & Fried Noodle Cakes
- Prosciutto, Gouda and Shallot Focaccia
- Roasted Shrimp with Smoky Chipotles Cocktail Sauce
- Garlicy Israeli Hummus with Assorted Toppings
- Microwave Mocha “Cup” Cakes with a Chocolate Covered Cherry on Top
Once you’ve got the menu planned, you’ll need some party decorations to get your soiree feeling like a Hollywood movie opening!
Here the list of Movie Awards Party Printables that you can download to decorate your buffet table. I’ve even made each of your guests a “VIP” Exclusive Access Pass name tag to get everyone in the celebratory spirit!
- “WINNER” Award Buffet Centerpiece Project
- Cinema-Themed Table Decoration Cutouts
- Takeout Container Movie Awards Labels (set of 6) for my “Adult Cracker” Jacks Recipe
- Food & Dessert Movie Theme Picks Cutouts
- Miniature Film Reel Table Decoration Project
- “VIP” Exclusive Access Guest Passes (you buy the plastic holders & some fab ribbon to finish them off!)
If you weren’t planning on throwing your own Movie Awards Party this season, I hope I’ve just changed your mind!
CLICK HERE TO GET THE REST OF THE FABULOUS RECIPES AND PARTY PRINTABLES:
MOVIE AWARDS PARTY RECIPES AND PRINTABLES
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HERE’S HOW TO GET YOUR OWN SET OF MOVIE AWARDS PARTY PRINTABLES RIGHT NOW!
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Bagna Cauda with Roasted Vegetables
Make this an annual Winter ritual! This dish is really a ‘hot bath’ for an amazing array of roasted Winter vegetables. Bagna Cauda is a fabulous mixture of garlic and anchovies that's kept warm in a chafing dish or fondue pot. And that makes it perfect for a crowd! Your guests will go crazy for the Deep-Fried Artichoke Hearts too!
Ingredients
- BAGNA CAUDA
- • 1 cup olive oil
- • 8 to 10 garlic cloves, very finely chopped
- • 12 anchovy fillets
- • 6 Tbsp. unsalted butter
- • Assorted Root and Winter Vegetables
- • Extra virgin olive oil
- • Kosher salt and freshly ground black pepper
- DEEP-FRIED ARTICHOKE HEARTS
- • Artichoke Hearts, drained and dried
- • AP Flour
- • Kosher salt & freshly ground black pepper
- • 1-2 Eggs, beaten (depending on how many you are frying)
- • Panko crumbs
- • Canola oil for deep frying artichoke hearts
- Some great vegetable choices for dipping in your Bagna Cauda include:
- • Jerusalem artichokes
- • Bell peppers
- • Carrots
- • Baby bok choy
- • Potatoes
- • Beets
- • Cauliflower
- • Broccoli
- • Asparagus
- • Red onion petals
- • Parsnips
- • Sweet Potatoes
- • Deep fried breaded artichoke hearts
- • Coarse country bread
Instructions
ROASTED VEGETABLES
Preheat oven to 425°F. Prepare vegetables for roasting by trimming, peeling and cutting into large strips and fork-sized pieces. (they need to stay on the fondue forks!)
Toss prepared vegetable pieces in olive oil, salt and pepper. Spread in a single layer on a large rimmed baking sheet. (do them in batches if necessary)
Roast in preheated oven until vegetables are crisp-tender, about 10-12 minutes. Start checking at the 10 minute mark and remove the varieties that are done. Return pan to oven until all are crisp-tender. Cool and let sit at room temperature until ready to serve. (if making ahead, cover, chill and return to room temperature before serving time)
DEEP-FRIED ARTICHOKE HEARTS
In three separate small bowls, place the beaten egg, flour and panko crumbs. Season the flour with salt and pepper to taste. (this is your dredging station)
With a slotted spoon, roll an artichoke heart in the seasoned flour, tapping off any excess. Dip artichoke into the egg, rolling to coat. Let excess drip back into bowl. Roll artichoke heart in panko crumbs, making sure to coat all exposed areas.
Place breaded artichoke hearts on a wire rack to dry for 5 minutes before frying.
Meanwhile, heat 1 inch canola oil in a small pot over medium-low heat until it begins to swirl and is hot. Gently drop a breaded heart into the oil with a slotted spoon. Cook on first side until well browed, about 2-3 minutes. Turn over and let cook until completely browned. Remove from oil, drain on paper towels, and place on a warmed plate or bowl for serving.
BAGNA CAUDA
In a small saucepan over low heat, combine the olive oil, garlic and anchovies.
Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with roasted vegetables and bread for dipping.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 382Total Fat 28gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 50mgSodium 274mgCarbohydrates 28gFiber 5gSugar 6gProtein 7g
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe
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