ROSEMARY-GARLIC SAUCE
Make and share this Rosemary-Garlic Sauce recipe from Food.com.
Provided by TishT
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop garlic.
- Take pan used to cook lamb or pork roast (not much juice please or reduce the stock to measure the 1/2 cup) Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute.
- Whisk in butter.
- Pour sauce over pork or lamb.
Nutrition Facts : Calories 101.1, Fat 10.1, SaturatedFat 2.9, Cholesterol 8.5, Sodium 64, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 0.9
ROASTED ROSEMARY CHICKEN AND VEGETABLES
Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.
Provided by Sandy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
- In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
- Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
- Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 21 g, Cholesterol 67.2 mg, Fat 21.6 g, Fiber 7.7 g, Protein 27.3 g, SaturatedFat 3.4 g, Sodium 101.7 mg, Sugar 11 g
ROSEMARY ROOT VEGETABLES
This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.
Nutrition Facts : Calories 78 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges
ROASTED RACK OF LAMB WITH ROSEMARY-POMEGRANATE SAUCE AND GOAT CHEESE POTATO CAKE
Provided by Robert Irvine : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the lamb: Preheat the oven to 375 degrees F.
- Heat a large saute pan over medium-high heat and add the oil. Season the lamb with salt and pepper. Sear the lamb racks, fleshiest side down first. Let sit and brown about 2 to 3 minutes. Flip and sear the other side. Repeat with the other rack. Transfer lamb racks to a sheet pan.
- Combine the thyme and rosemary and press an even amount into each seared lamb rack. Let sit for a few minutes.
- Roast the lamb in the oven for 12 to 15 minutes. Remove from the oven and let rest for 5 minutes.
- Heat the apricot jam in a small saucepan over low heat. When the jam is melted, turn off the heat. Brush a light coating of jam on each piece of lamb.
- For the sauce: Heat a deep saute pan over medium heat and add the oil, lamb trimmings, and rosemary. Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes.
- Deglaze the pan with the chicken stock. Reduce by two-thirds.
- Stir in the demi glace and pomegranate juice concentrate. Simmer until thickened, about 5 minutes. Remove from the heat.
- Strain the sauce and set aside. Just before ready to serve, re-warm the sauce and whisk in the butter. Taste for seasoning. Add salt and pepper, if needed.
- For the potato cakes: Preheat the oven to 400 degrees F.
- Grate the potatoes and blend with the flour, egg, salt, and pepper.
- Drizzle the oil into the small cast iron pans and fill halfway with the grated potatoes. Top the potatoes with salt, pepper, and goat cheese. Top with the remaining potatoes.
- Bake the potato cakes in the oven until golden brown and cooked through, 20 to 30 minutes.
- Turn the pans over to unmold the potato cakes.
- For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.
- To plate: Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices. Serve each guest 1 lamb chop on the bone and 3 slices of boneless meat. Serve with a potato cake and sauteed vegetables.
ROSEMARY SAUCE FOR VEGETABLES
Make and share this Rosemary Sauce for Vegetables recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients together well.
- Melt to serve.
TOMATO-ROSEMARY SAUCE
The Tomato-Rosemary Sauce recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Remove the core and finely dice. Rinse the rosemary and pat dry. Remove the leaves from the rosemary and finely chop. Rinse the chili, remove the stem, and finely chop. Remove the seeds if you'd like a milder sauce. Heat the olive oil in a pan. Sauté the rosemary, garlic and chili for 1-2 minutes, stirring constantly.
- Add the tomatoes and 50 ml (approximately 2 ounces) of water and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
- Mix the flour with 1 tablespoon of water and the cream. Add to the sauce, and simmer for 3-5 minutes over low temperature. Season to taste with salt, pepper, and sugar.
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.
ROAST CHICKEN AND ROOT VEGETABLES WITH MUSTARD-ROSEMARY SAUCE
Categories Chicken Mustard Onion Roast Graduation Rosemary Carrot Turnip Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.
- Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.
CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.
- Reduce oven temperature to 425 degrees F.
- Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet.
- Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
- Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs
More about "rosemary sauce for vegetables food"
ROASTED CHICKEN & ROSEMARY VEGETABLES WITH OLIVE-LEMON SAUCE
From blueapron.com
3.9/5 Total Time 55 minsCuisine AmericanCalories 690 per serving
ROSEMARY TOMATO SAUCE WITH POLENTA AND SAUTEED VEGGIES ...
From healthygffamily.com
Servings 4Estimated Reading Time 7 minsCategory Dinner, VeggiesTotal Time 1 hr 55 mins
ROSEMARY LEMON BUTTER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (23)Total Time 5 minsCategory Dinner, Lunch, Entree, SauceCalories 207 per serving
ROASTED PARSNIP, CARROT, SWEET ... - VEGALICIOUS RECIPES
From vegalicious.recipes
WHOLE ROASTED DUCK WITH ORANGE SAUCE RECIPE ...
From mygourmetconnection.com
4.3/5 (64)Total Time 3 hrs 40 minsCategory Turkey & DuckCalories 216 per serving
- Cut 4 slices from the center of the orange for garnish and refrigerate until ready to serve. Cut the remainder of the orange into wedges and set aside.
- Remove the neck, giblets, liver and heart from the cavity of the duck and reserve for another use or discard.
- Trim away any flaps of excess skin from around the cavity and tail area. Rinse the duck in cool water and pat dry with paper towels inside and out.
ROSEMARY SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 1.5
- Place shallots and garlic on a piece of aluminum foil; drizzle with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Fold foil to seal.
- Bake at 400° for 40 minutes or until garlic is very soft; cool. Squeeze pulp from garlic and shallots into a blender or food processor. Add tamari and next 4 ingredients; process until smooth, stopping once to scrape down sides. With blender running, add remaining oil in a slow, steady stream; process until smooth. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
OVEN ROASTED VEGETABLES WITH MAPLE MUSTARD SAUCE - BOULDER ...
From boulderlocavore.com
Ratings 13Category Side DishCuisine AmericanTotal Time 1 hr
ROSEMARY PEPPERCORN SAUCE - MORE THAN GOURMET
From morethangourmet.com
5/5 (1)Category Elegant SaucesServings 4
- Melt the butter in a medium saucepan over medium heat. Add the shallots, peppercorns, and rosemary and sauté for 1-2 minutes or until the shallots are translucent.
- Return the heat to medium and whisk in the Jus de Poulet Lie Gold® until it dissolves, then add enough water to reach desired sauce consistency. Whisk in another tablespoon or so of butter if you wish, and season the sauce to taste with salt.
ROSEMARY AND LEMON ROASTED VEGETABLES RECIPE - A CEDAR SPOON
From acedarspoon.com
Reviews 13Category VegetarianServings 5-6Estimated Reading Time 3 mins
ROSEMARY GARLIC CREAM SAUCE - MORE THAN GOURMET
From morethangourmet.com
5/5 (3)Category Elegant SaucesServings 8
- Roughly chop the garlic, then mash it to a paste with the blade of a chef's knife. Melt the butter in a saucepan over medium-low heat. Add the garlic and the rosemary and cook, stirring frequently, for 5 minutes.
- Add the wine and increase the heat so the wine comes to a boil. Cook until the wine is reduced to about 1/2 cup.
- Reduce the heat to medium and add the cream and the Glace de Poulet Gold®, stirring to dissolve the glace. Simmer the sauce until it reduces and thickens slightly, 15-20 minutes.
- Strain the sauce through a fine-mesh strainer, pressing on the solids with a spatula or wooden spoon. Return the sauce to the pan over low heat and season to taste with salt and pepper, nutmeg, and cayenne. Ladle the sauce over chicken and garnish with a sprig of fresh rosemary.
BAKED ROSEMARY PARSNIP FRIES | FOODTALK
From foodtalkdaily.com
Servings 4-5Total Time 35 mins
SAVORY ROSEMARY ROOT VEGGIE GALETTE (VEGAN) - THANK YOU ...
From tyberrymuch.com
Reviews 3Category MainsCuisine FrenchTotal Time 1 hr
VEGETABLES WITH ROSEMARY - 17 RECIPES | TASTYCRAZE.COM
From tastycraze.com
3.6/5 (5)
BROCCOLINI WITH ROSEMARY BEURRE BLANC SAUCE | JUST A PINCH ...
From justapinch.com
Cuisine FrenchCategory VegetablesServings 4
40 FRESH ROSEMARY RECIPES | TASTE OF HOME
From tasteofhome.com
Author Dana Meredith
ROSEMARY CHICKEN FLAVOR LOAF & TOPPER IN SAUCE | CESAR®
From cesar.com
5/5 (41)
PORK TENDERLOIN SLICES WITH APPLE AND ROSEMARY SAUCE | METRO
From metro.ca
2/5 (12)Total Time 35 minsServings 6
CHICKEN AND GRAPEFRUIT BROCHETTES WITH ROSEMARY SAUCE | METRO
From metro.ca
Servings 4Total Time 2 hrs 52 mins
CHICKEN AND GRAPEFRUIT BROCHETTES WITH ROSEMARY SAUCE | METRO
From www1-ppr.metro.ca
Servings 4Total Time 2 hrs 52 mins
ABOUT ROSEMARY AND ITS USE IN COOKING - THE SPRUCE EATS
From thespruceeats.com
Occupation Cookbook Author And PhotographerEstimated Reading Time 2 mins
CESAR LOAF & TOPPER IN SAUCE ROSEMARY CHICKEN FLAVOR WITH ...
From pawdiet.com
4.5/5 Brand Cesar
ROASTED ROSEMARY CHICKEN AND VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
ROSEMARY ROSéE SAUCE - RECIPES LIST
From recipes-list.com
VEGETABLE SAUCE ROSEMARY - RECIPES | COOKS.COM
From cooks.com
CHICKEN ROSEMARY VEGETABLES - COOKEATSHARE
From cookeatshare.com
10 BEST ROSEMARY SAUCE FOR LAMB CHOPS RECIPES | YUMMLY
From yummly.co.uk
ROASTED VEGETABLES WITH ROSEMARY AND CHOCOLATE SAUCE ...
From sochatti.com
HOW TO MAKE ROSEMARY & THYME SAUCE - OUR EVERYDAY LIFE
From oureverydaylife.com
NUNAVUT ARCTIC CHAR WITH BLUEBERRY BALSAMIC SAUCE ...
From canadianliving.com
10 BEST ROSEMARY SAUCE FOR LAMB CHOPS RECIPES | YUMMLY
From yummly.com
LAMB CHOPS IN ROSEMARY TOMATO SAUCE | CANADIAN LIVING
From canadianliving.com
CRISPY ROSEMARY FRIED CHICKEN RECIPE: THE FLAVORFUL NEW ...
From 30seconds.com
ROSEMARY SAUCE FOR VEGETABLES - COOKEATSHARE
From cookeatshare.com
SLOW COOKER ROSEMARY CHICKEN THIGHS - ALL INFORMATION ...
From therecipes.info
VEGETABLE SAUCE ROSEMARY - RECIPES - PAGE 9 | COOKS.COM
From cooks.com
HEINZ MADE FOR VEGGIEZ BALSAMIC & ROSEMARY SAUCE 250ML
From heinztohome.co.uk
ROSEMARY-LEMON SAUCE - OCEAN MIST FARMS
From oceanmist.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