Best 13 Garlic Roasted Vegetables Recipes

GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES

Steps:

• Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
• For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
• For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
• Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
• For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
• Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
• Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.

GARLIC-ROASTED CHICKEN AND VEGETABLES

Steps:

• Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together. , Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes., Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a thermometer reads 180°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.

GARLIC ROASTED WINTER VEGETABLES

Steps:

• Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.

GARLIC-ROASTED RED POTATOES AND VEGETABLES

Steps:

• Preheat oven to 375 degrees. Grease roasting pan or cake pan using nonstick spray.
• Mix all ingredients together, and toss until all vegetables are coated with olive oil and spices.
• Spread vegetables into pan. Bake 45 minutes, removing from the oven and stirring twice during cooking. For crisper vegetables, cut cooking time a few minutes shorter.
• Switch oven setting to broiler. Place pan under the broiler for 7-10 minutes, sliding out and stirring vegetables once or twice.

ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
• Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH

Steps:

• Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
• Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
• Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.

OVEN-ROASTED VEGETABLES WITH GARLIC

Steps:

• Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.

8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES

Steps:

• Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
• Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
• Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.

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.

5-CHEESE CRAB LASAGNA WITH ROASTED GARLIC AND VEGETABLES

Steps:

• Roast Garlic: Place oven rack on second notch (about 6 inches from heating element).
• Turn oven to 375 degrees F.
• Cut tops off of the heads of garlic and discard excess skin.
• Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops.
• Fold up edges of foil and add 2 tsp white wine to the bottom.
• Seal packet tightly and place in oven.
• Bake 40-45 minutes or until garlic is tender when pierced.
• Open packet carefully to let cool and set aside (and enjoy the glorious aroma!).
• Roast Asparagus: Turn up heat to 400 degrees F.
• Holding at the end, gently bend each asparagus spear and snap off where it gives naturally.
• Discard ends (or save for soup).
• Pare leaves from stalks, leaving the tips intact.
• Soak asparagus in cold water for 10 minutes.
• Spray two cookie sheets (preferably with rims) with cooking spray.
• Rinse asparagus twice and drain.
• Blot dry with paper towels.
• Place in a large bowl.
• Drizzle 2 Tbsp olive oil over asparagus, then sprinkle with garlic salt and pepper.
• Toss to coat.
• Remove asparagus, letting excess oil drip back into the bowl, and arrange on cookie sheets.
• Set bowl aside.
• Roast asparagus 8 minutes or until bright green and crisp-tender.
• Let cool slightly, then remove asparagus to a plate, cover lightly with foil, and set aside.
• Roast Peppers: Turn on broiler.
• Cut peppers in half vertically through the stems.
• Rinse and remove seeds, stems and soft white inner parts.
• Blot dry with a paper towel.
• Place peppers on one of the previously used cookie sheets, cut-side down.
• Broil 5 minutes.
• Turn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about ¾ blackened.
• Turn off broiler.
• Remove peppers to a second bowl and cover tightly with foil or plastic wrap.
• Let rest 10 minutes.
• Meanwhile, bring a pot of salted water to a boil for the lasagna noodles (follow package directions).
• After 10 minutes, or when peppers are cool enough to touch, peel off skins with your fingers.
• Cut peppers into strips and place in the bowl with the leftover olive oil.
• Add 2 Tbsp finely chopped fresh basil to the bowl.
• Toss pepper strips to coat, then remove to a plate, allowing excess oil to drip back into the bowl.
• Cover lightly with foil and set aside.
• There should be a little olive oil and basil left in the bowl; set bowl aside.
• Cook Noodles: When water is boiling, add noodles and cook according to package directions.
• Lay out two sheets of aluminum foil (about the size of cookie sheets) on counter or table top.
• Spray foil with cooking spray.
• When noodles are done, drain, then remove with tongs and lay out on foil sheets side by side but not touching.
• Spray tops of noodles with cooking spray.
• Set aside.
• Roast Tomatoes: Turn broiler back on.
• Spray the cookie sheet used for the peppers with more cooking spray.
• Wash tomatoes and cut in half length-wise, removing any unpleasant white/yellow inner parts.
• Place tomatoes in bowl with the leftover olive oil.
• Add 1 tsp olive oil, 1 ½ tsp oregano, and 1 Tbsp chopped basil to the bowl.
• Toss tomatoes to coat.
• Arrange on cookie sheets, cut-side up.
• Sprinkle with salt and pepper and drizzle remaining oil/seasoning on top of tomatoes.
• Sprinkle with 2 Tbsp grated parmesan-romano cheese.
• Broil 4 minutes.
• Carefully rotate cookie sheets 180 degrees.
• Broil another 4 minutes, or until tomatoes are quite soft and cheese is golden brown.
• Peel off loose skins, if desired.
• Set sheets of tomatoes aside to cool.
• Make Sauce: Melt 3 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet on medium low.
• Add onion and sprinkle lightly with salt.
• Saute 5-8 minutes or until softened.
• Turn down heat to low.
• Squeeze roasted garlic from individual cloves into skillet.
• Stir well, mashing any whole cloves with back of spoon.
• Sprinkle with salt and cook 2-3 minutes, stirring occasionally.
• Add 5 Tbsp flour and return heat to medium low.
• Stirring constantly, cook for 4-5 minutes, spreading out mixture with back of spoon (it should look like a slightly wet, uniformly golden paste - turn down heat if it begins to get dark spots, and turn up a bit if nothing seems to be happening).
• Add ¼ cup white wine and continue stirring for 1 minute or until wine has mostly disappeared.
• Remove skillet from heat and whisk in 2 cups fat-free half-and-half.
• Return to heat and bring to a simmer, whisking constantly (turn up heat to medium if necessary).
• Turn down heat to low and simmer 5 minutes, stirring frequently the first minute or two, and occasionally thereafter (the sauce should have noticeably thickened by the end).
• Turn off heat.
• Add ricotta, crab, and lemon juice.
• Stir very well.
• Taste for salt and adjust if necessary.
• Set aside.
• Assemble Lasagna: Spray a 9X13 baking dish with cooking spray.
• Arrange ¼ of noodles (3 noodles) on bottom of pan.
• Top noodles with ¼ of sauce.
• Arrange tomatoes on top of sauce.
• Top tomatoes with provel to cover.
• Add a second layer of 3 noodles.
• Press down gently but firmly.
• Add another ¼ of sauce.
• Arrange half of asparagus spears on top of sauce in two rows, each row taking up about half the pan length-wise.
• Choose the less beautiful spears (the rest will go on top).
• Top asparagus with sliced havarti with dill.
• Add a third layer of 3 noodles.
• Press down gently but firmly.
• Top with ¼ of sauce (half of remaining sauce).
• Arrange peppers on top of sauce.
• Cover peppers with sliced fontina.
• Add the last layer of 3 noodles.
• Press down gently and firmly.
• Top with remaining sauce.
• Top sauce with the rest of the asparagus, nicely arranged in two rows.
• Sprinkle asparagus with 1 Tbsp finely chopped fresh basil.
• Top with ½ cup grated parmesan-romano cheese.
• Sprinkle with Old Bay seasoning and spray with cooking spray.
• Cover with foil and refrigerate overnight.
• Bake Lasagna: Preheat oven to 350 degrees F.
• Bake lasagna, still covered with foil, for 30 minutes.
• Remove foil and bake an additional 20-25 minutes, or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown.
• If the lasagna is cooked immediately rather than refrigerated, bake covered 20 minutes and uncovered 10-15 minutes, or until done.
• Let rest a few minutes, then cut pieces with a sharp knife (to pierce asparagus spears) and serve.

SAUTE CHICKEN BREAST AND VEGETABLES WITH MANGO CHUTNEY AND ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• In saute pan over medium heat, add the butter and melt. Dredge the chicken breast in flour and place in the pan, skin side down, and saute until golden brown, about 4 to 6 minutes. Then flip and sprinkle with seasoning salt and roast in the oven until cooked through. The internal temperature should be 160 degrees F on an instant-read thermometer.
• Pound thigh and leg portions to 1/4 inch thick and sprinkle with herbs and seasoning salt. Roll up and place in a smoker until a medium dark smoke color is obtained, about 10 minutes. Finish in the oven as necessary. The internal temperature should be 160 degrees F on an instant-read thermometer.
• Serve with Sauteed Vegetables, Roasted Garlic Mashed Potatoes, and Mango Chutney.
• Blanch all of the vegetables separately in boiling, salted water until crisp-tender. Remove and shock in an ice bath. Drain and set aside.
• Just before you are ready to serve, heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the vegetables and saute until heated through.
• In large pot, boil the potatoes until tender. Drain well.
• In mixing bowl, combine all ingredients until blended well. Pipe decoratively from a pastry bag or dollop with a large spoon.
• Saute the shallots in olive oil until translucent. Add the mango, water, and vinegar. Cook for 30 seconds on high heat and add remaining ingredients. Remove from the heat. Serve at room temperature.

VEGETARIAN GARLIC & HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 350 degrees.
• Trim the root ends and tops from the carrots and turnips.
• Do not trim the root ends of the beets.
• Trim the tops to 1/2 inch.
• Combine all the vegetables in a bowl and add the olive oil, herbs, salt, pepper and garlic.
• Turn to mix well.
• Transfer the vegetables to a shallow baking dish and roast for 45 minutes, turning occasionally, until they are easily pierced with the tip of a sharp knife.

GARLIC ROASTED VEGETABLES

Steps:

• 1. Cut eggplant into 1 1/2" cubes, lightly salt and allow to sweat in a colander while the other vegetables are being cut.
• 2. In a large roasting pan toss all vegetables. Season liberally with salt and pepper.
• 3. In a microwave safe bowl combine butter, olive oil and garlic. Melt on low power only until butter is melted.
• 4. Pour the garlic butter over the seasoned vegetables and toss to coat. Bake in a 400 degree F oven for one hour giving the vegetable a stir after 30 minutes.