Best 5 Roasted Vegetables With Garlic Tarragon Butter Recipes

Roasted vegetables with garlic tarragon butter is a delicious and healthy side dish that can be served with any main course. The vegetables are roasted until they are tender and slightly caramelized, and then tossed with a flavorful garlic tarragon butter. This dish is easy to make and can be tailored to your own taste preferences. You can use any type of vegetables that you like, and you can adjust the amount of garlic and tarragon to suit your taste.

Here are our top 5 tried and tested recipes!

ROASTED ROOT VEGETABLES WITH GARLIC

Roasted Root Vegetables With Garlic image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

20 cloves garlic, peeled
12 fingerling potatoes, washed and cut into chunks
12 whole shallots, peeled
8 small turnips, washed
2 whole rutabaga, washed and cut into chunks
Olive oil, for drizzling
Salt and pepper

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.

ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER

Roasted Vegetables with Garlic-Tarragon Butter image

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

Ingredients

2 medium-size red onions, cut into 1/2-inch-thick rounds
2 red bell peppers, quartered lengthwise, seeded
4 zucchini or yellow crookneck squash, cut on diagonal into 1/2-inch-thick slices
2 large portobello mushrooms, dark gills scraped away, quartered
1 head radicchio, cut into 6 wedges
6 tablespoons (3/4 stick) butter
6 small garlic cloves, minced
2 teaspoons dried tarragon
3 tablespoons dry white wine
1 tablespoon olive oil
Lemon wedges

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 TARRAGON & GARLIC POTATOES

Roasted Tarragon & Garlic Potatoes image

This side dish is a snap to prepare, which makes it easy enough to serve any night of the week. It's also elegant enough to serve at a dinner party. I especially enjoy the flavor combination of garlic and tarragon.

Provided by MarthaStewartWanabe

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 medium potatoes, cut into 1 x 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon tarragon
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt

Steps:

Preheat oven to 350°F.
Place the potato pieces in a medium-sized tupperware container and add all other ingredients. Secure lid on container and shake until well combined.
Dump out onto an ungreased cookie sheet and spread out into a single layer.
Roast for 20 minutes and turn the potato pieces. Roast for another 15-20 minutes or until potatoes are cooked through and lightly browned.

Nutrition Facts : Calories 196.1, Fat 3.6, SaturatedFat 0.5, Sodium 158.5, Carbohydrate 37.7, Fiber 4.8, Sugar 1.8, Protein 4.4

OVEN-ROASTED VEGETABLES WITH GARLIC

Oven-Roasted Vegetables with Garlic image

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

Ingredients

6 parsnips, peeled, halved crosswise, then lengthwise
6 carrots, halved crosswise, then lengthwise
6 shallots, peeled, cut in half
2 medium-size red onions, peeled, each cut into 8 wedges
1 large head garlic, separated into cloves, peeled
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter, melted

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.

ROASTED VEGETABLES WITH TARRAGON DIP

Roasted Vegetables with Tarragon Dip image

This creamy dip-with hints of mustard, honey and tarragon-pairs perfectly with the sweet flavor of roasted veggies.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons honey
1/2 teaspoon dried tarragon leaves
1/8 teaspoon salt
1/2 lb fresh green beans
1 medium red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces
2 cups cauliflower florets
1 tablespoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1 tablespoon olive or vegetable oil
1/4 teaspoon peppered seasoned salt
Tarragon sprigs, if desired

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.

Nutrition Facts : Calories 170, Carbohydrate 7 g, Cholesterol 15 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg

Tips:

Choose firm vegetables: Vegetables like carrots, potatoes, Brussels sprouts, and broccoli hold their shape well when roasted and won't turn mushy.
Cut vegetables into uniform sizes: This ensures even cooking. For example, cut carrots into 2-inch pieces, potatoes into 1-inch cubes, and Brussels sprouts in half.
Toss vegetables with oil: This helps them roast evenly and prevents them from sticking to the pan. Olive oil, avocado oil, and grapeseed oil are good choices.
Season vegetables generously: Use a combination of salt, pepper, and your favorite herbs and spices. Garlic powder, onion powder, paprika, and thyme are all great options.
Roast vegetables at a high temperature: This will help them caramelize and develop a crispy exterior.
Don't overcrowd the pan: This will prevent the vegetables from roasting evenly. Use two sheet pans if necessary.
Stir the vegetables occasionally: This helps them cook evenly.
Roast the vegetables until they are tender: The exact cooking time will depend on the type of vegetables and the size of the pieces. For example, carrots and potatoes will take longer to cook than Brussels sprouts or broccoli.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed all year round. They are easy to make and can be customized to your liking. With a little bit of planning, you can have a delicious and nutritious meal on the table in no time.