Garlic Rosemary Roast Vegetables Recipes

GARLIC & ROSEMARY ROAST VEGETABLES

Garlic & Rosemary Roast Vegetables image

This recipe comes from the March / April Morrisons magazine & is great served with roast lamb or even chicken. This is actually a side dish for the Rack of Lamb with Pine Nut & Parmesan Crust recipe I also have posted!

Provided by Um Safia

Categories Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 kg maris piper potato
4 parsnips
4 carrots
4 tablespoons olive oil
6 -7 garlic cloves
3 sprigs fresh rosemary, washed
salt and black pepper

Steps:

Peel the potatoes & the parsnips & cut into quarters. Halve the carrots. Boil the potatoes in salted water for 12 minutes,adding the parsnips to the pan for the last 3-4 minutes.
Drain the vegetables & shake them in the pan so that they become a little fluffy. Set aside.
Heat a roasting tin on the hob with the oil & add the potatoes, parsnips, carrots, unpeeled garlic cloves & rosemary. Sprinkle with salt & pepper. Roast in a preheated oven at 200C/400F for 40-45 minutes.

Nutrition Facts : Calories 171.8, Fat 7, SaturatedFat 1, Sodium 29.1, Carbohydrate 25.5, Fiber 3.6, Sugar 2.4, Protein 3

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 VEGETABLES

Rosemary Roasted Vegetables image

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

Ingredients

1/2 pound parsnips
1/2 pound carrots
1/2 pound turnips
1/2 pound sweet potatoes
6 medium shallots, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary needles
1 head garlic, broken up into cloves (with skin)
1/4 teaspoon freshly ground black pepper

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.

ROSEMARY ROOT VEGETABLES

Rosemary Root Vegetables image

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

Ingredients

1 small rutabaga, peeled and chopped
1 medium sweet potato, peeled and chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1/4 pound fresh Brussels sprouts, halved
2 tablespoons olive oil
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

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 ROOT VEGETABLES WITH ROSEMARY

Roasted Root Vegetables with Rosemary image

This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit

Provided by Bev I Am

Categories Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

vegetable oil cooking spray
1 lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces
1 lb celery root, peeled,cut into 1-inch pieces
1 lb rutabaga, peeled,cut into 1-inch pieces
1 lb carrot, peeled,cut into 1-inch pieces
1 lb parsnip, peeled,cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 cloves garlic, peeled

Steps:

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
Spray 2 heavy large baking sheets with nonstick spray.
Combine all remaining ingredients except garlic in very large bowl; toss to coat.
Season generously with salt and pepper.
Divide vegetable mixture between prepared sheets.
Place 1 sheet on each oven rack.
Roast 30 minutes, stirring occasionally.
Reverse positions of baking sheets.
Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
(Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
Makes 8 servings.

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.

OVEN-ROASTED VEGETABLES WITH GARLIC

Oven-Roasted Vegetables with Garlic image

Categories Garlic Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

6 parsnips, peeled, halved crosswise, then lengthwise
6 carrots, halved crosswise, then lengthwise
6 shallots, peeled, cut in half
2 medium-size red onions, peeled, each cut into 8 wedges
1 large head garlic, separated into cloves, peeled
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter, melted

Steps:

Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.

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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