Rosemaryandcarrotmeatloaf Recipes

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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

ROSEMARY CARROTS

"You'll really enjoy the bold rosemary flavor in each bit e of this pretty side dish," assures Jacqueline Thompson Graves of Lawrenceville, Georgia. "The sliced carrots get added sweetness from a bit of brown sugar."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7



Rosemary Carrots image

Steps:

  • Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. , Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.

Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

2-1/4 cups thinly sliced carrots
1/2 cup water
1 tablespoon minced chives
1 tablespoon brown sugar
1 teaspoon chicken bouillon granules
1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed
1/8 teaspoon pepper

ALMOST-FAMOUS ROSEMARY BREAD

Provided by Food Network Kitchen

Time 4h

Yield 4 small loaves

Number Of Ingredients 7



Almost-Famous Rosemary Bread image

Steps:

  • Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
  • Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
  • Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
  • Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
  • Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
  • Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

1 1/4-ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper

SAUTEED CARROTS WITH ROSEMARY AND LEMON

Categories     Herb     Vegetable     Side     Sauté     Rosemary     Carrot     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6



Sauteed Carrots with Rosemary and Lemon image

Steps:

  • Cook carrots in pot of boiling salted water until crisp-tender. Drain. Rinse under cold water and drain. Melt butter in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.

4 large carrots, peeled, thinly sliced diagonally
2 tablespoons (1/4 stick) unsalted butter
1 garlic clove, pressed
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
1 teaspoon grated lemon peel (yellow part only)
Fresh lemon juice

ROSEMARY AND CARROT MEATLOAF

While at a wine cafe, I tasted the best meatloaf of my life. It was comforting, and classy, and the carrots gave the meatloaf a nice color and flavor. The chef there holds all his recipes as top secret, so I tried to recreate this recipe the best I could once I got home. This is the closest I've come; I combined several different recipes. This tastes best with a red wine reduction poured over top, but I'm still perfecting that part.

Provided by redjonesy

Categories     Meat

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 15



Rosemary and Carrot Meatloaf image

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil.
  • Saute onions, celery, carrots, and garlic until soft.
  • Mix remaining ingredients well. It works best if you use your hands.
  • Add sauteed veggies and mix again. Try not to mix too much or the loaf will become hard and dense once your cook it.
  • Shape into a loaf in nonstick loaf pan.
  • Bake for about 1 hour or until 160 degrees. Loaf should be firm but not dry.
  • Pour off excess fat.
  • Cover with foil and let sit for 10-15 minutes before serving.

Nutrition Facts : Calories 878.5, Fat 53.7, SaturatedFat 18.8, Cholesterol 298.5, Sodium 1562.3, Carbohydrate 35.7, Fiber 3, Sugar 11.3, Protein 60.8

2 tablespoons oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 cup finely chopped carrot
2 garlic cloves
2 1/2 lbs ground beef (meatloaf mixture is fine but sometimes makes the loaf too oily)
1 cup breadcrumbs
2 eggs
1/3 cup Worcestershire sauce
1/3 cup ketchup
2 tablespoons mustard
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

ROASTED ROSEMARY GARLIC LOAF RECIPE BY TASTY

Make your own delicious loaf of bread at home, whether you're a fan of sweet or savory! Baking bread in a Dutch oven is convenient and fairly hands off. This savory loaf is super versatile and tastes fantastic dipped in sauce, toasted, or as part of a sandwich. Kick up your avocado toast game with this yummy bread.

Provided by Merle O'Neal

Categories     Bakery Goods

Time 3h40m

Yield 1 loaf

Number Of Ingredients 8



Roasted Rosemary Garlic Loaf Recipe by Tasty image

Steps:

  • Preheat the oven to 400°F (200°C).
  • Remove the top of each garlic bulb so just the tops of the cloves are exposed. Set the tops aside. Drizzle 1-2 tablespoons of olive oil over top of each bulb, letting the oil seep down between the cloves. Season each bulb with ¼ teaspoon of salt. Place the tops back on each bulb and set in a shallow baking dish.
  • Bake for 20-25 minutes, until the cloves are completely tender, but not mushy. Since the garlic will continue cooking in the bread, you want them a little more firm so they hold their shape in the loaf.
  • Let the garlic to cool until safe to handle. Gentle press on the bottom of each clove to pop it out of its skin. Roughly chop the garlic cloves and set aside.
  • In a large bowl, combine the bread flour, whole wheat flour, chopped garlic, rosemary, and the remaining 2 teaspoons of salt. Stir well with a rubber spatula.
  • In a separate large bowl, combine the warm water, remaining ¼ cup (60 ml) olive oil, and the yeast.
  • Add the dry ingredients to the wet ingredients and use a rubber spatula to stir until the dough just comes together. With your hands, knead the dough in the bowl until there are no dry, floury spots remaining. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
  • Using the spatula, fold the dough toward the center again 8 more times, rotating the bowl each time. Cover with the towel and let rest for 30 minutes more.
  • Place a Dutch oven with a lid in the oven, and preheat the oven to 450°F (230°C) for 30 minutes.
  • Lightly dust a clean surface and your hands with flour. Carefully turn the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center 8 times, then flip the dough over and transfer to a piece of parchment paper.
  • Carefully remove the Dutch oven from the oven (it will be very hot) and use the parchment to lift the bread into the pot. Cover with the lid.
  • Bake the bread for 30 minutes. Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for 20 more minutes, until the bread is golden brown.
  • Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
  • Slice the bread and serve as desired.
  • Enjoy!

Nutrition Facts : Calories 2018 calories, Carbohydrate 316 grams, Fat 62 grams, Fiber 25 grams, Protein 55 grams, Sugar 1 gram

2 heads garlic
¼ cup olive oil, plus 2 table spoons
2 ½ teaspoons kosher salt, divided
2 ¼ cups bread flour, plus more for dusting
1 ¼ cups whole wheat flour
3 sprigs fresh rosemary, minced
1 ½ cups warm water
1 tablespoon instant yeast

ROMANO'S MACARONI GRILL ROSEMARY BREAD

Make and share this Romano's Macaroni Grill Rosemary Bread recipe from Food.com.

Provided by Hunter

Categories     Yeast Breads

Time 2h33m

Yield 2 loaves

Number Of Ingredients 7



Romano's Macaroni Grill Rosemary Bread image

Steps:

  • Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
  • Mix in 1 T butter, salt, and 2 cups of flour.
  • Add one tablespoon of the fresh chopped rosemary.
  • Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
  • Add more flour if necessary.
  • Oil a bowl, put dough in it and cover with a towel.
  • Let dough rise in a warm place for one hour until doubled.
  • Punch down dough and divide in half.
  • Let dough rest about 5 minutes.
  • Spray baking pan or cookie sheet with cooking spray.
  • Shape the dough into 2 small rounded oval loaves.
  • Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
  • Let loaves rise again until doubled, about 45 minutes.
  • Preheat oven to 375°F.
  • Bake for 15 to 20 minutes, until lightly browned.
  • Carefully remove from oven, brush with remaining butter (and salt if desired.).

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter

ROSEMARY BREAD

Serving rosemary bread with rosemary-flecked olive oil rather than butter is a nod to the Mediterranean diet, in which olive oil is the primary fat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 8



Rosemary Bread image

Steps:

  • Stir together yeast and the warm water in the bowl of an electric mixer. Let stand until foamy, about 7 minutes.
  • Add 3/4 cup water, the olive oil, sugar, salt, chopped rosemary, 1 1/2 cups all-purpose flour, and the whole-wheat flour to bowl. Fit mixer with the dough hook; mix on low speed until dough comes together, about 1 minute. Raise speed to medium-high; mix until dough is smooth and elastic, 8 to 10 minutes.
  • Lightly oil a large bowl. Shape dough into a ball, and transfer to oiled bowl. Loosely cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
  • Punch down the dough; let rest, covered, 15 minutes. Turn out dough onto a lightly floured surface, and divide in half.
  • Roll one piece into an 11-inch-long loaf. Gently twist dough to create contours, then tuck ends underneath. Transfer to a baking sheet. Press half the rosemary leaves into loaf. Repeat with remaining piece of dough.
  • Loosely cover baking sheet with plastic wrap, and let loaves rise slightly in a warm, draft-free spot 30 minutes. Meanwhile, preheat oven to 400 degrees.
  • Dust loaves with remaining teaspoon all-purpose flour. Bake until golden, about 30 minutes. Let cool completely on a wire rack before slicing.

Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 3 g, Protein 5 g, Sodium 291 g

1 1/2 teaspoons active dry yeast
1/4 cup warm water (110 degrees)
5 tablespoons extra-virgin olive oil, plus more for bowl
1 teaspoon sugar
1 teaspoon salt
2 tablespoons finely chopped rosemary, plus 1 tablespoon whole leaves
1 1/2 cups plus 1 teaspoon all-purpose flour, plus more for dusting
1 cup whole wheat flour

DELICIOUS ROSEMARY BREAD

This super easy recipe brings incredible taste and fragrance to any dinner table. It also goes wonderfully with a garlic flavored olive oil.

Provided by GOVEGGIE

Categories     Bread     Yeast Bread Recipes

Time 2h45m

Yield 16

Number Of Ingredients 10



Delicious Rosemary Bread image

Steps:

  • Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
  • Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
  • Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 31.2 calories, Carbohydrate 1.3 g, Cholesterol 15.4 mg, Fat 2.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 160.4 mg, Sugar 0.8 g

1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2 tablespoons butter, softened
2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten

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From chicken.ca


ROASTED CARROTS WITH HONEY, ROSEMARY AND THYME - CREATIVE ...
Preheat the oven to 475 degrees. Cut the carrots into 2 to 3-inch pieces and then cut the small ends in half and quarter the larger end pieces. Spread them out onto a sheet pan. Toss the carrots with 2 tablespoons of olive oil and season with salt and pepper. Roast for 15 minutes, tossing them once or twice, until the carrots are tender and ...
From creative-culinary.com


30 RECIPES WITH ROSEMARY, FROM COCKTAILS TO DESSERT ...
Bake these light and tender whole-grain rolls ahead and freeze up to 1 month, or make the dough ahead and bake on the day: Punch down the risen dough to form a ball, wrap with plastic wrap, and chill 8 hours or overnight. Return to a bowl and let rise at room temperature for 1 1/2 hours before shaping. 22 of 30.
From myrecipes.com


ROSEMARY ROASTED CARROTS - RACHAEL RAY IN SEASON
Directions. Preheat the oven to 450°. On a large rimmed baking sheet, toss the carrots, oil, and rosemary. Season with salt and pepper. Place the carrots on the rack in the upper third of the oven. Roast, turning once, until golden brown and tender, about 25 …
From rachaelraymag.com


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