Rosemary Roasted Garlic Recipes

ROSEMARY ROASTED GARLIC

Rosemary Roasted Garlic image

Garlic is so good when it's roasted. Try this on Italian style bread topped with tomato, or added to your mash, pasta, or in butter for a baked potato.

Provided by JustJanS

Categories Sauces

Time 1h10m

Yield 1/4 cup

Number Of Ingredients 5

Ingredients

4 whole garlic heads
4 sprigs rosemary, leaves picked
40 ml olive oil
20 ml lemon juice
salt & freshly ground black pepper

Steps:

Preheat your oven to 200c.
Cut about 1cm from the top of each garlic bulb and discard the tops.
Place the bulbs in a small oven-proof dish and drizzle with the oil and juice and sprinkle the rosemary leaves over.
Season with salt and pepper.
Cover the dish with aluminum foil and bake in the oven for 55 minutes or until the garlic is very soft.
Remove the garlic from the oven and stand covered for 10 minutes.
Squeeze the garlic from the cloves and use as desired.

Nutrition Facts : Calories 1961.6, Fat 140.6, SaturatedFat 19.5, Sodium 85.3, Carbohydrate 167.1, Fiber 10.5, Sugar 7.1, Protein 30.9

ROSEMARY-GARLIC ROAST BEEF

Rosemary-Garlic Roast Beef image

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

Ingredients

4 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 beef tri-tip roast (2 to 3 pounds)
4-1/2 teaspoons olive oil
12 small red potatoes, quartered
2 medium sweet yellow peppers, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch slices

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.

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