To reheat roasted vegetables, drizzle them with a little more oil and stick them in a 450F oven for 5 to 10 minutes until they’re warmed through. You can also broil them for a few minutes.

Spread evenly on baking sheet. Roast for 25-30 minutes, stirring occasionally until tender and just starting to crisp. Remove from oven, and discard all but one sprig of rosemary.

Transfer pan to the oven and roast for 20 minutes, until onions are soft and tender. Pour in maple syrup, butter and vinegar and cook over low heat for 3 to 4 minutes, until onions absorb the ...

Preheat oven to 400 F. Season the chicken with salt, pepper and 1 teaspoon of tarragon. Heat the oil and butter in a large ovenproof skillet. Sear the chicken over medium-high heat for 3 minutes ...