ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER
Provided by Brad Avooske
Categories Garlic Herb Mushroom Onion Vegetable Side Roast Vegetarian Quick & Easy Bell Pepper Squash Spring Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
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.
ROASTED ROOT VEGETABLES WITH GARLIC
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
LEMON-TARRAGON ROAST CHICKEN WITH VEGETABLES
For an irresistible one-pan Sunday dinner, roasted lemon-tarragon chicken-left untrussed for the crispiest skin-rests atop a bed of onions with carrots, potatoes, celery, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 13
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.
OVEN-ROASTED VEGETABLES WITH GARLIC
Categories Garlic Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
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.
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- Line a rimmed baking sheet/pan with parchment paper (this keeps the veggies from sticking to the pan).
- Place the veggies on the parchment paper, then sprinkle them with a few generous pinches of salt and pepper. Remember, you can add salt and pepper after they cook for additional flavor, if needed. If you're adding crushed garlic cloves (which you just want to crush with the back of a wooden spoon or large knife), add them to the veggie medley. Pour the olive oil over the veggies, and then toss the veggies to evenly coat with the oil.
- Spread the veggies over the parchment paper. Randomly add the butter cubes over the vegetables, and any herbs you may be using (optional).
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