Roasted Garlic Thyme Butter Recipes

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THYME GARLIC BUTTER



Thyme Garlic Butter image

This butter is great served on steaks. This needs at least 2 hours for flavors to blend, time not included

Provided by Barb G.

Categories     Vegetable

Time 15m

Yield 1/2 cup

Number Of Ingredients 7

1 garlic clove
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 teaspoons grated fresh lemon zest
1/4 teaspoon black pepper

Steps:

  • Mince garlic and mask to a paste with salt using a heavy knife.
  • Transfer to a food processor along with the remaining ingredients and blend.
  • Roll into a 6-inch log in a sheet of plastic wrap, tisting the ends closed; Chill, covered, at least 2 hours for flavors to blend.
  • Bring to room temperature before using.

Nutrition Facts : Calories 1654.3, Fat 184.4, SaturatedFat 116.7, Cholesterol 488.1, Sodium 2364.8, Carbohydrate 6.3, Fiber 2.4, Sugar 0.7, Protein 3.4

EASY ROASTED GARLIC BUTTER



Easy Roasted Garlic Butter image

Make and share this Easy Roasted Garlic Butter recipe from Food.com.

Provided by dividend

Categories     Spreads

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 3

1 bulb of garlic
1 tablespoon extra virgin olive oil
1/4 lb butter

Steps:

  • Preheat the oven to 350°F.
  • Cut about a half inch off the top of the garlic bulb.
  • Place the bulb in a small baking dish. Drizzle the top with the olive oil.
  • Cover the dish with aluminum foil, and bake for 1 hour.
  • Set the butter out to soften as you put the garlic in the oven.
  • When the garlic is done, let it cool enough to handle. You should be able to just squeeze the cloves out of the husk.
  • Put the softened butter and the garlic cloves in a mixing bowl, and mix together until thoroughly integrated.
  • To store, scrape the mixture onto a piece of parchment or wax paper, roll into a fat, sausage shaped log, and the twist the ends shut.

ROAST CHICKEN WITH GARLIC AND THYME



Roast Chicken with Garlic and Thyme image

Crisp, golden skin and juicy garlic-laced meat exemplify why roasting is one of the best ways to highlight the texture and flavor of a chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 6

1 whole chicken (about 4 pounds), preferably pasture-raised and organic
1 head garlic, halved crosswise
Coarse salt and freshly ground pepper
6 sprigs thyme
2 tablespoons unsalted butter, room temperature
Garnish: fresh thyme

Steps:

  • Preheat oven to 450 degrees. Let chicken stand at room temperature for 30 minutes. Rub chicken all over with cut side of garlic. Season cavity with salt and pepper; stuff with garlic halves and thyme. Brush chicken with butter; generously season with salt and pepper. Transfer chicken to a rimmed baking sheet. Cross legs, and tie with kitchen twine.
  • Roast chicken, basting after 30 minutes, until skin is crisp and golden and an instant-read thermometer inserted into thickest part of thigh reaches 165, about 1 hour. Let stand for 10 minutes before carving. Garnish with thyme.

ROASTED GARLIC THYME BUTTER



Roasted Garlic Thyme Butter image

Provided by Food Network

Categories     condiment

Yield 8 servings

Number Of Ingredients 5

1 large or 2 small heads garlic, separated into cloves and peeled
Extra-virgin olive oil to cover
1 cup (1/2 pound) unsalted butter, at room temperature
1 tablespoon finely minced fresh thyme
Sea salt, preferably Gray salt

Steps:

  • Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
  • Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
  • Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

BROWN BUTTER ROASTED CARROTS



Brown Butter Roasted Carrots image

Brown Butter Roasted Carrots are a flavorful and healthy side dish recipe with whole carrots baked in garlic, thyme, honey and nutty browned butter.

Provided by The Creative Bite

Categories     Side Dishes

Time 1h10m

Number Of Ingredients 8

1 pound whole carrots, peeled
1/3 cup salted butter
3 cloves garlic, diced
1 teaspoon fresh thyme
2 teaspoons honey
1/2 teaspoon apple cider vinegar
1/2 teaspoon salt
pinch of black pepper

Steps:

  • Preheat oven to 400°F.
  • Place peeled and washed carrots in 9x13 baking pan.
  • Add butter to a small saucepan and cook over medium-low heat for 4-6 minutes. Stir often, watching the color of the butter. As soon as the milk solids at the bottom of the pan are just slightly brown, immediately remove from the heat.
  • Stir the remaining ingredients into the butter and pour over the carrots. Toss carrots so they are well coated.
  • Bake at 400°F for 40-60 minutes, until they are fork tender. Cook time will vary based on the size of the carrots.
  • Serve the carrots with an butter from the pan poured over top and garnished with a sprig of thyme.

Nutrition Facts : Calories 126 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 301 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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