BACON-ROASTED BUTTERCUP SQUASH WITH ROSEMARY HONEY
Savory, but slightly sweet and spicy, this recipe for roasting squash or other root vegetables is divine!
Time 1h
Number Of Ingredients 13
Steps:
- To make the Rosemary Honey: In a small saucepan, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer over medium heat. Reduce mixture to about 1/2 c., for about 8-10 minutes - mixture will thicken.
- Remove from heat, allow to cool. Discard rosemary.
- To Roast the Squash and Bacon: Pre-heat the oven to 375º.
- In a bowl, toss together the squash, bacon, sugar and oil, and season with sea salt and freshly ground black pepper, generously.
- Spread the squash and bacon onto a parchment paper lined rimmed baking sheet, into a single layer. Roast, stirring the mixture about halfway through roasting to ensure more even caramelization. This should take 25-30 minutes, depending on your oven.
- Spoon mixture over cooked quinoa, and drizzle with honey.
Nutrition Facts : Calories 364 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 688 grams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPICED PORK WITH CELERY ROOT PURéE AND LENTILS
Steps:
- For celery root puree:
- Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- For lentils:
- Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- For pork:
- Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).
- Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.
- Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.
GRILLED CHICKEN WITH ROSEMARY AND BACON
This recipe goes together so easy with minimal prep. Chicken breasts with garlic powder, bacon, and rosemary are grilled. What could be better? I'm always thinking up easy rosemary recipes, since my yard has 5 huge bushes of rosemary! Enjoy! Great with grilled vegetables and rice.
Provided by Skoo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 26m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
- Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 2.3 g, Cholesterol 80.9 mg, Fat 8.1 g, Fiber 0.4 g, Protein 29.6 g, SaturatedFat 2.5 g, Sodium 348.1 mg, Sugar 0.7 g
HONEY GARLIC CHICKEN WITH ROSEMARY
A succulent, moist, easy-to-make chicken.
Provided by Linette Gall Kalbach
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.
Nutrition Facts : Calories 301 calories, Carbohydrate 25 g, Cholesterol 86.2 mg, Fat 14 g, Fiber 0.4 g, Protein 19.9 g, SaturatedFat 5.9 g, Sodium 134.3 mg, Sugar 23.7 g
GARLIC-ROSEMARY BRUSSELS SPROUTS
This is my go-to Thanksgiving side dish. It is healthy and easy, and it doesn't take very much time or effort to make. I usually use rosemary for my turkey, so this lets me use some of the leftover herbs. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.
Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 342mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
BACON-ROASTED ROOTS WITH ROSEMARY HONEY
Steps:
- DIRECTIONS 1. Make the rosemary honey: In a small saucepan over medium heat, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer. Cook, stirring occasionally, until the mixture has slightly thickened and reduced to about ½ cup, 8 to 10 minutes. Remove and let cool before discarding the rosemary. 2. Preheat the oven to 375°. In a medium bowl, toss together the root vegetables, bacon, sugar and oil, then season with salt and pepper. Spread the seasoned roots and bacon out onto a sheet tray in one layer. 3. Roast, turning the vegetables and bacon halfway through cooking, until the vegetables are caramelized and cooked through, 25 to 30 minutes. 4. Spoon the bacon and roasted roots onto a platter and drizzle them with the some of the rosemary honey. Reserve the leftover honey for another use.
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