Best 7 Roasted Vegetables With Garlic Tarragon Butter Recipes

GARLIC ROASTED VEGGIES

Steps:

• Preheat oven to 425˚F.
• Chop vegetables and place in a large bowl.
• Drizzle olive oil, then sprinkle both kinds of garlic, salt, and pepper, and toss until vegetables are evenly coated.
• Spread in a single layer on a large baking sheet. Bake 15-20 minutes or until vegetables are tender.
• Remove from oven and serve warm. Enjoy!

ROASTED ROOT VEGETABLES WITH GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
• Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
• Serve immediately.

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.

ROASTED GARLIC BUTTER

Steps:

• Heat oven to 400 degrees. Place garlic cloves in a small baking dish. Drizzle with olive oil, and sprinkle with a pinch of salt and black pepper. Cover the dish tightly with aluminum foil, and bake until cloves are soft and fragrant, about 30 minutes. Set aside to cool.
• Place butter in the bowl of an electric mixer fitted with the paddle attachment; add garlic and remaining salt and pepper. Beat until well combined. Scrape butter onto a sheet of parchment paper or plastic wrap. Shape into a log; freeze until firm, about 20 minutes. It can be stored in the freezer for up to 2 weeks.

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.

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.

LEMON-TARRAGON ROAST CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 400 degrees. Rub chicken inside and out with one garlic half. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
• Squeeze juice from lemon halves over chicken; place in cavity. Season with salt and freshly ground pepper.
• Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
• Quarter the small onions; arrange with carrots, celery, and potatoes around bird. Tuck lemon slices between wings and breast, and legs and breast. Pour wine and stock over vegetables.
• Roast chicken and vegetables, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, 1 to 1 1/2 hours.
• Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted vegetables (including rack onions) on a platter. Spoon pan juices over meat.