ROSEMARY-GARLIC ROAST BEEF
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
ROSEMARY GARLIC PORK ROAST
Succulent Rosemary Garlic Pork Roast that's perfect for a Sunday dinner or a special occasion. Easy and quick to prepare, always a crowd pleaser, this pork loin is delicious, juicy, and incredibly tender!
Provided by Joanna Cismaru
Categories Main Course
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
- Spray a skillet that's oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly.
- Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
- Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C.
- Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.
Nutrition Facts : Calories 364 kcal, Carbohydrate 1 g, Protein 51 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 142 mg, Sodium 404 mg, ServingSize 1 serving
ROASTED ROOT VEGETABLES WITH ROSEMARY
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Categories Onion Potato Vegetable Side Roast Christmas Thanksgiving Wheat/Gluten-Free Rosemary Leek Root Vegetable Carrot Parsnip Fall Winter Rutabaga Christmas Eve Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
- Transfer roasted vegetables to large bowl and then serve.
ROAST CHICKEN WITH ROOT VEGETABLES, ROSEMARY, AND GARLIC
There is something so very comforting about roasting a chicken. Not just the wonderful savory aromas and flavors, but the whole process of prepping the vegetables, rinsing the beautiful little chicken, trussing it, tucking its wings under, mincing the rosemary and the garlic--the whole process is so centering and kind of Zen. This recipe is based on one that I found on Saveur.com. However, I vary it so much that what is here is more my recipe. But that is the art of cooking, changing it around, quoting Emeril, "kicking it up a notch," to make it our own. I love a small organic chicken, under 4 pounds, but then some people prefer a larger one for roasting. The beauty of this recipe is that you can use any type of root vegetables you have on hand.And instead of the mild red chiles I prefer, you can use bell peppers. Also any type of winter squash, but for something different, try a Kobacha squash, as the Saveur recipe uses.The Saveur recipe also uses celery hearts instead of fennel.
Provided by French Terrine
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse chicken under cold running water and pat dry, inside and out. Reserve the giblets for making stock and save liver for another use.
- Salt and pepper cavity of chicken generously. Place 6 (or more) of the garlic cloves and 3--4 sprigs of rosemary in the cavity, then truss legs together.
- Mince 6 cloves of garlic and mash into a paste with Kosher salt.
- Finely mince 4 sprigs of rosemary and combine with garlic paste.
- Combine the rosemary and garlic paste with about 1/4 cup of olive oil in a gallon sealable plastic bag and place trussed chicken in the bag. Massage the minced rosemary and garlic paste into the chicken and refrigerate overnight or longer.
- When ready to prepare, let chicken come to room temperature at least 1/2 hour before baking.
- Preheat oven to 375°F.
- Prepare vegetables: If using leeks, blanche them for 30 seconds, then rinse with cold water. If using celery hearts, leave them in 2--3 inch lengths. (I don't always use the leeks). Cut chilies in half lengthwise, removing core and seeds. Reserve some of the veggie stalks and trimmings to use in stock. If using Cippollini onions, blanch them, rinse under cold water and peel the outer papery layer and some of the base, leaving enough base to hold the little onion intact.
- If you are using stock from a box, finely mince 1 clove garlic. Using a small saucepan, saute garlic in a small amount of olive oil. Then add 1 cup of the chicken stock and 1 sprig of rosemary and reduce to 1/2 cup. Remove the rosemary sprig. This will be the base for the parsley butter sauce.
- OR prepare your own chicken stock: To prepare your chicken stock, heat 1 tablespoon of olive oil in a saucepan and brown chicken neck, heart, and gizzard. (Save liver for another use). Once giblets have browned add 2 cups of water and vegetable trimmings, i.e. fennel fronds, a slice of onion, and a sprig of parsley. Add salt and pepper to taste. Continue cooking the stock until reduced to 1 cup. Meanwhile finely mince 1 clove of garlic. Once stock has reduced by half, strain out chicken giblets and vegetable trimmings. Clean the saucepan and heat 1 tablespoon of olive oil, then and saute the garlic. Return stock to the pan with the garlic and add a sprig of rosemary. Continue to reduce to 1/2 cup and remove the rosemary sprig. This will be reduced further to only a few tablespoons when preparing the parsley-butter sauce.
- Mince additional 4 cloves of garlic with another 4 sprigs of rosemary.
- Place cippolinni onions, red onion, sliced fennel, (or celery hearts), squash, chiles, and any remaining garlic cloves on a large baking tray and toss with 3/4 of the minced garlic and rosemary and 1/4 cup of olive oil. Sprinkle generously with salt and pepper. If you would rather not roast your potatoes in duck fat, toss with the vegetables in olive oil.
- In a separate bowl, toss potatoes with remainder of minced garlic and rosemary and add salt and pepper.
- Place vegetables in tray in the lower rack of the oven.
- Remove chicken from bag and and sprinkle with generous amounts of pepper and another sprinkling of salt. Place chicken directly on oven rack above the roasting vegetables.
- Place duck fat in a separate smaller roasting pan and heat in oven for a few minutes. Once hot, add in the quartered potatoes and roast next to chicken which is roasting over the vegetables.
- While chicken is roasting prepare the parsley butter sauce: Add in juice of 1/2 lemon to 1/2 cup of chicken stock and continue to reduce until only 2--3 tablespoons remain. Then begin whisking in the chilled butter pieces, one piece at a time, making sure that each piece is incorporated before adding another. After all butter has been whisked in, add in chopped parsley. Keep warm.
- Continue to roast the chicken until its internal temp is 165 F., probably about 45 - 50 minutes. It depends on the size of your chicken. If your chicken is done, the juices draining from your chicken should be clear, not pink.
- Remove chicken to a carving board allow to stand for 20 minutes.
- Increase oven temperature to 425°F and continue to roast the vegetables until done, about 10 or 15 more minutes. Place cooked vegetables and duck-fat roasted potatoes on a large serving platter.
- After chicken has rested, carve into serving pieces and arrange over the roasted vegetables on the platter.
- Serve with the parsley butter sauce and enjoy.
Nutrition Facts : Calories 1566.4, Fat 105.7, SaturatedFat 32.1, Cholesterol 250, Sodium 534.6, Carbohydrate 99.8, Fiber 13.1, Sugar 7.6, Protein 57.9
GARLIC ROASTED VEGGIES
These Oven Roasted Vegetables are the perfect dish! With a vegetable medley simply seasoned then baked in the oven until tender, they are quick, easy, and a wonderful compliment to almost any meal.
Provided by Kimber
Categories Side Dish
Number Of Ingredients 10
Steps:
- Preheat oven to 425˚F.
- Chop vegetables and place in a large bowl.
- Drizzle olive oil, then sprinkle both kinds of garlic, salt, and pepper, and toss until vegetables are evenly coated.
- Spread in a single layer on a large baking sheet. Bake 15-20 minutes or until vegetables are tender.
- Remove from oven and serve warm. Enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 62 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 212 mg, Fiber 2 g, Sugar 4 g
BEEF TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES
Still a rising star among beef cuts, the versatile Tri-Tip Roast is at its best here-seasoned with garlic and rosemary and served with potatoes, peppers and onions.
Provided by BIWFD
Categories Entrée
Time 1h30m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef Tri-Tip Roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
- Place roast on rack in shallow roasting pan. Place vegetables around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
- Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
- Meanwhile increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.
- Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 350°F. Place roast in Air Fryer basket Roast at 350°F for 30 minutes. Once the timer goes off flip the roast, add in your potatoes and continue to cook for 30 to 40 minutes. for medium rare; 30 to 40 minutes for medium doneness. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.). Add remaining vegetables to the Air Fryer with the potatoes and continue to cook for another 10 minutes or until potatoes are soft. Carve roast across the grain. Serve with vegetables.
Nutrition Facts : Calories 330
ROASTED ROOT VEGETABLES WITH ROSEMARY
This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit
Provided by Bev I Am
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
- Spray 2 heavy large baking sheets with nonstick spray.
- Combine all remaining ingredients except garlic in very large bowl; toss to coat.
- Season generously with salt and pepper.
- Divide vegetable mixture between prepared sheets.
- Place 1 sheet on each oven rack.
- Roast 30 minutes, stirring occasionally.
- Reverse positions of baking sheets.
- Add 5 garlic cloves to each baking sheet.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
- (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
- Makes 8 servings.
GARLIC ROASTED VEGETABLES & WHITE BEANS
Garlic Roasted Vegetables & White Beans is an easy, 9-ingredient recipe. Pantry and budget-friendly. A healthy vegan weeknight dinner. Oil-free option.
Provided by Nisha Melvani
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425ºF.
- Roast the garlic: Place the garlic in a piece of aluminum foil large enough to cover. Drizzle the garlic with olive oil, Rub the oil onto the exposed cloves. Toss the rosemary leaves onto the garlic and wrap. Place the garlic in the oven.
- Roast the veggies: Transfer the potatoes, carrots, and tomatoes to a large casserole dish. Drizzle with olive oil. Add the minced rosemary, and thyme. Add 2 tablespoons balsamic vinegar, and salt to taste. Toss the ingredients until the vegetables are evenly coated. Place the vegetables in a single layer.
- Remove the garlic from the oven and place it in the center of the vegetables. Roast for about 30 minutes, or until the potatoes are fork tender, tossing after 15 minutes.
- Assemble: Unwrap the garlic and squeeze to remove the cloves. Add the cloves to the vegetables. Mix in the beans. Add more balsamic vinegar, salt and pepper to taste. Stir to combine.
Nutrition Facts : Calories 335 kcal, Sugar 9 g, Sodium 270 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 66 g, Fiber 15 g, Protein 18 g, UnsaturatedFat 2 g, ServingSize 1 serving
ROSEMARY ROASTED VEGETABLES
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Provided by Ted Allen
Categories Garlic Onion Potato Vegetable Side Roast Rosemary Carrot Parsnip Turnip Fall Winter Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
- Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
- In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.
More about "garlic rosemary roast vegetables food"
ROASTED GARDEN VEGETABLES WITH GARLIC AND ROSEMARY - LA ...
From italianbellavita.com
Reviews 21Estimated Reading Time 3 minsServings 1
- Toss in all of the ingredients and mix well for everything to be thoroughly covered with oil, garlic, rosemary, salt and pepper.
ROSEMARY AND LEMON ROASTED VEGETABLES RECIPE - A CEDAR SPOON
From acedarspoon.com
Reviews 13Category VegetarianServings 5-6Estimated Reading Time 3 mins
GARLIC AND ROSEMARY ROASTED ROOT VEGETABLES ...
From yummymummyclub.ca
GARLIC AND ROSEMARY ROASTED ROOT VEGETABLES - THE ...
From thenourishinggourmet.com
ROASTED VEGETABLES WITH GARLIC, ROSEMARY & LEMON | FOOD GYPSY
From foodgypsy.ca
10 BEST OVEN ROASTED VEGETABLES WITH GARLIC RECIPES - YUMMLY
From yummly.com
ROASTED VEGETABLES WITH GARLIC AND HERBS - COOKING CLASSY
From cookingclassy.com
5/5 (27)Total Time 55 minsCategory Side DishCalories 217 per serving
- Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
- Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.
EASY OVEN ROASTED VEGETABLES | YELLOWBLISSROAD.COM
From yellowblissroad.com
Reviews 3Category Side DishCuisine AmericanTotal Time 50 mins
- Preheat oven to 425 degrees Line a large rimmed baking sheet with nonstick foil or parchment paper.
- In a small bowl, whisk together olive oil, lemon juice and zest, rosemary, and garlic and pour over vegetables. Toss to coat well.
- Arrange vegetables on prepared sheet pan. Try to keep a little bit of space between the vegetables if possible so they can cook evenly. Use two sheet pans if necessary. Sprinkle evenly with salt and pepper.
ROSEMARY-GARLIC PORK & ROASTED VEGETABLES & CARAMELIZED ...
From myrecipes.com
5/5 (8)Total Time 2 hrs 24 minsServings 6
- Preheat oven to 425°. Combine first 3 ingredients in a large bowl; sprinkle with 1 tsp. salt and 1/2 tsp. pepper.
- Sauté vegetables in 3 Tbsp. hot oil in a 7 1/2-qt. roasting pan over medium-high heat 8 minutes or until caramelized. Remove from heat, and stir in 1 Tbsp. rosemary.
- Tie pork with kitchen string, securing at 1-inch intervals. Sprinkle pork with remaining 2 tsp. salt and 1 tsp. pepper, and place on top of vegetables in pan. Stir together mustard, chopped garlic, 2 Tbsp. olive oil, and remaining 2 Tbsp. rosemary; spread over pork.
- Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.
ROSEMARY AND GARLIC ROAST BEEF - OLIVIA'S CUISINE
From oliviascuisine.com
4.5/5 (284)Estimated Reading Time 6 minsServings 6Total Time 1 hr 45 mins
- In a cast iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat.
ROASTED ROOT VEGETABLES WITH GARLIC & ROSEMARY
From flora.com
Cuisine BritishCategory Side,MainServings 4
- Melt Flora Original in a shallow roasting pan in oven about 2 minutes. Stir in vegetables, rosemary and garlic.
GARLIC & ROSEMARY ROASTED HARVEST VEGETABLES, ROASTED ...
From strongfitnessmag.com
- Clean, peel and slice all veggies into halves of rounds. Try to cut vegetables in uniform size. Peel the garlic, then...
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper. You may need two...
- In a large mixing bowl, combine the veggies, garlic, oil, rosemary, salt and pepper. Make sure all of the vegetables...
- Bake for 30-40 minutes until veggies are tender, tossing a few times throughout. Remove from the oven and allow to...
ROASTED ROOT VEGETABLES RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
Servings 4Total Time 1 hr 2 minsCategory All Recipes
GARLIC AND ROSEMARY PORK LOIN WITH ROOT VEGETABLES RECIPE
From recipeland.com
3.8/5 (44)Total Time 2 hrsServings 8Calories 393 per serving
ROSEMARY GARLIC PORK ROAST - MY ORGANIZED CHAOS
From myorganizedchaos.net
5/5 (6)Total Time 7 hrs 10 minsCategory Main DishesCalories 721 per serving
GARLIC, ROSEMARY AND SAGE ROAST POTATOES - HOLLY TREE KITCHEN
From hollytreekitchen.com
Estimated Reading Time 2 mins
GARLIC ROASTED VEGETABLES - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
5/5 (1)Total Time 30 minsCategory Side Dish & 30 Minute MealCalories 158 per serving
ROASTED ROSEMARY VEGETABLES - HEALTHY SCHOOL RECIPES
From healthyschoolrecipes.com
Servings 100Calories 42 per servingEstimated Reading Time 2 mins
ROSEMARY AND GARLIC ROASTED VEGETABLES #KRAFTFRESHTAKE ...
From bigbearswife.com
Reviews 10Estimated Reading Time 5 mins
GARLIC & ROSEMARY ROASTED VEGETABLES - CAMPBELLS AUSTRALIA
From campbellsanz.com
Servings 6Estimated Reading Time 2 mins
BAKED ROSEMARY PARSNIP FRIES | FOODTALK
From foodtalkdaily.com
Servings 4-5Total Time 35 mins
GARLIC ROSEMARY ROASTED VEGETABLES - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 2 mins
PAN-ROASTED CHICKEN AND VEGETABLES | READER'S DIGEST CANADA
From readersdigest.ca
Servings 6Category Main Courses
ROASTED ROOT VEGETABLES WITH GARLIC & ROSEMARY
ROAST GARLIC & ROSEMARY VEGETABLES | ZAHLICIOUS.COM
From zahlicious.com
RECIPE - LEMON ROSEMARY BRINED ROAST CHICKEN & VEGETABLES
From lcbo.com
ROAST CHICKEN WITH ROASTED VEGETABLES WITH ROSEMARY AND GARLIC
From more.ctv.ca
GARLIC ROSEMARY ROAST VEGETABLES RECIPES
ROAST CHICKEN WITH LEMON, GARLIC AND ROSEMARY | CANADIAN ...
From canadianliving.com
ROASTED ROOT VEGETABLES WITH GARLIC AND ROSEMARY - PINCH ...
From pinchofnom.com
ROAST VEGETABLES GARLIC ROSEMARY - RECIPES MARSEAU
From recipes-marseau.blogspot.com
GARLIC & ROSEMARY ROASTED VEGGIES - HAVE A PLANT
From fruitsandveggies.org
NIGEL SLATER’S RECIPES FOR ROAST ARTICHOKE BROTH, AND FOR ...
From thefrontierpost.com
TOP RECIPES THAT WILL CHANGE THE WAY YOU ROAST VEGETABLES
From foodnetwork.ca
SGAIA ROSEMARY AND GARLIC ROAST (1KG) | 44 FOODS
From 44foods.com
ARCTIC CHAR WITH ROASTED GARLIC AND FRESH ROSEMARY RECIPE ...
From kitcheninfinity.com
ROAST ROOT VEGETABLES WITH ROSEMARY AND GARLIC RECIPE ...
From mytownshops.com
BEEF TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES ...
From thefencepost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love