Garlic And Rosemary Roasted Goat Recipes

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.

ROSEMARY GARLIC ROASTED POTATOES

Rosemary Garlic Roasted Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

3 pounds baby red potatoes, well washed and scrubbed
8 large garlic cloves, peeled
1/4 cup extra-virgin olive oil
3 tablespoons roughly chopped rosemary leaves
Pinch red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Add the potatoes to a large sheet tray and toss them with the garlic, olive oil, rosemary, red pepper flakes, and salt and pepper, to taste. Roast for 35 minutes until golden and crisp, stirring once halfway through cooking process. Transfer to a serving bowl and serve.

ROSEMARY-GARLIC ROASTED POTATOES

Rosemary-Garlic Roasted Potatoes image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

4 pounds new potatoes, scrubbed, halved
2 heads garlic, cloves separated
4 tablespoons rosemary, chopped
1/4 cup olive oil
Kosher salt and pepper to taste

Steps:

Preheat oven to 400 degrees. In a large bowl, toss new potatoes and garlic cloves with rosemary. Toss with olive oil to coat lightly and add salt and pepper to taste. Lightly oil a sheetpan and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender. Remove from oven and let cool for 20 minutes before removing with a spatula. Serve hot or cold.

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 POTATOES WITH ROASTED HEADS OF GARLIC

Rosemary Potatoes with Roasted Heads of Garlic image

This wonderful dish is great for a cookout. I've even made it while camping, cooked over a charcoal grill. Squeeze the roasted cloves of garlic over your potatoes or on crusty buttered chunks of French bread. A taste sensation!

Provided by Dotty Snyder Grohman

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 1h

Yield 16

Number Of Ingredients 7

Ingredients

4 pounds new red potatoes, cut into 1-inch pieces
2 large heads garlic, top third sliced off and discarded
½ cup butter, cut into pieces
3 sprigs fresh rosemary, chopped
1 cup dry white wine
½ cup extra-virgin olive oil
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Arrange potatoes in a large roasting pan; nestle garlic, cut sides up, between potatoes. Dot vegetables with butter and sprinkle with rosemary. Drizzle white wine and olive oil over vegetables; season with salt and black pepper.
Bake in preheated oven until potatoes are golden and crisp and garlic is soft when squeezed, about 45 minutes.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 13 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 49.7 mg, Sugar 1.4 g

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