Rosemary Roasted Garlic Recipes

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ROSEMARY ROASTED GARLIC

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



Rosemary Roasted Garlic image

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

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

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



Rosemary-Garlic Roast Beef image

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.

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

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