Type what you have

Ingredients

• ✓ rosemary
• butternut squash
• olive oil
• bagel seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Toss squash with oil in a large bowl. Add squash to the air fryer basket. Cook until lightly browned, stirring every 3 to 4 minutes, about 22 minutes total.
3. 3 Transfer to a plate; sprinkle seasoning blend evenly over top; garnish with rosemary.

By Bibi

Ingredients

• ✓ rosemary
• ✓ rosemary
• butternut squash
• olive oil
• salt
• black pepper
• goat cheese
• pomegranate aril

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
2. 2 Combine butternut squash, olive oil, rosemary, salt, and pepper in a bowl; toss until well combined. Spread oiled and seasoned butternut squash pieces in a single layer on the prepared pan.
3. 3 Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
4. 4 Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
5. 5 Garnish with optional fresh rosemary sprigs, if desired, and serve.

By Bibi

Ingredients

• ✓ rosemary
• sweet potato
• coconut oil
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place sweet potato cubes in a bowl. Drizzle coconut oil over potatoes and toss, using your hands, until each cube is coated. Spread sweet potato cubes onto a baking sheet; season with rosemary, thyme, salt, and pepper.
3. 3 Bake in the preheated oven until potatoes are softened, about 20 minutes.

By tartanredhead

Ingredients

• ✓ rosemary
• olive oil
• russet potato
• garlic powder
• sea salt
• thyme
• black pepper
• vegetable broth

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir potatoes in hot oil until lightly golden, 5 to 8 minutes.
2. 2 Sprinkle garlic powder, sea salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ rosemary
• olive oil
• butter bean
• garlic
• red pepper flakes
• salt
• black pepper
• white wine vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a nonstick skillet over medium-low heat. Add beans; cook and stir until slightly golden and crispy, about 10 minutes.
3. 3 Stir in garlic, rosemary, pepper flakes, salt, and pepper and continue cooking until crispy, about 5 minutes.
4. 4 Discard garlic and stir in vinegar.
5. 5 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ rosemary
• olive oil
• brussels sprout
• grape
• garlic
• lemon wedge
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a very large oven-safe skillet over high heat until shimmering. Arrange Brussels sprouts cut sides down in the skillet. Cook until cut sides are browned, 2 to 3 minutes. Stir in grapes and garlic. Top with rosemary sprigs.
3. 3 Roast in the preheated oven until sprouts are tender, about 15 minutes.
4. 4 Season with salt and black pepper. Squeeze lemon wedges over sprouts. If desired, remove rosemary before serving. Garnish with additional pepper.

By VirginiaWillis

Ingredients

• ✓ rosemary
• cherry tomato
• olive oil
• italian seasoning
• onion powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Toss tomatoes in a bowl with olive oil, Italian seasoning, onion powder, garlic powder, rosemary, salt, and pepper. Place seasoned tomatoes into the air fryer basket.
2. 2 Place the basket into the air fryer and select the Dehydrate setting at 190 degrees F (88 degrees C). Cook, gently shaking the bowl every hour to keep tomatoes from sticking, until dry, about 3 hours.

By Kirsten

Ingredients

• ✓ rosemary
• parsnip
• onion
• egg
• olive oil
• salt
• black pepper
• sunflower oil

Instructions

1. 1 Combine parsnips, onion, eggs, olive oil, salt, rosemary, and black pepper in a bowl until batter is combined and lumpy.
2. 2 Heat sunflower oil in a heavy skillet over medium heat. Drop batter into skillet; cook until brown and crispy on the edges, 6 to 7 minutes per side.

By Catherine Boynton

Ingredients

• ✓ rosemary
• olive oil
• balsamic vinegar
• lemon juice
• oregano
• mushroom
• zucchini
• green bell pepper
• red onion

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
3. 3 Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with oil mixture.
4. 4 Place the pan on the preheated grill and cook until vegetables are tender, turning once, 10 to 15 minutes.

By ilise19

Ingredients

• ✓ rosemary
• ✓ rosemary
• parsnip
• butternut squash
• carrot
• sweet potato
• red onion
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 12 x 18 inch sheet pan with parchment paper.
2. 2 Combine parsnips, butternut squash, carrots, sweet potato, onion, olive oil, minced rosemary, salt, and pepper in a large bowl. Stir to combine. Spread out vegetable mixture onto the prepared sheet pan.
3. 3 Roast on the center rack of the preheated oven for 20 minutes. Stir and keep roasting until vegetables are fork tender, about 15 minutes.
4. 4 Transfer to a serving platter and garnish with fresh rosemary sprigs.

By Bibi

Ingredients

• ✓ rosemary
• olive oil
• onion
• bread
• cheese
• egg
• heavy cream
• milk
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a cast iron pan, and cook onion and rosemary in oil until onion is soft.
3. 3 Toss bread cubes with olive oil and onions. Exact measurement of bread is not necessary. Place in a well oiled, deep sided, 9 inch square pan. Toss with 1/2 cheese, and sprinkle remaining cheese over the top.
4. 4 Beat together milk, cream, and eggs. Pour over bread in pan. It is fine that the bread sticks out of the custard.
5. 5 Bake for 1 hour, or until browned and a knife inserted in the middle comes out clean (except for melted cheese).

By Syd

Ingredients

• ✓ rosemary
• white french bread
• butter
• yellow onion
• celery
• salt
• sage
• thyme
• turkey broth
• parsley
• egg
• black pepper
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Add dry bread cubes to a large mixing bowl and set aside.
3. 3 Melt 1 stick of butter in a large skillet over medium-high heat. Add onions, celery, and salt; sauté until onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
4. 4 Remove from heat and pour over bread cubes. Toss with a large spoon until bread is evenly saturated.
5. 5 Let mixture sit for 15 minutes, tossing occasionally, to cool slightly.
6. 6 Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
7. 7 Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden crust forms, about 5 minutes, then turn stuffing over in sections with a spatula.
8. 8 Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
9. 9 Transfer to a casserole dish or serving plate. Serve warm.

By John Mitzewich

Ingredients

• ✓ rosemary
• kidney bean
• lima bean
• green bean
• chickpea
• wax bean
• onion
• green bell pepper
• red bell pepper
• white sugar
• white vinegar
• vegetable oil
• dill weed
• basil
• salt

Instructions

1. 1 Mix all canned beans with onion and bell peppers in a large bowl.
2. 2 In a small saucepan, combine sugar, vinegar, oil, dill, rosemary, and basil. Season with salt and stir over medium heat without boiling until sugar dissolves.
3. 3 Pour warm dressing over bean mixture. Cover and marinate for at least 2 hours in the refrigerator before serving.

By jessica

Ingredients

• ✓ rosemary
• zucchini
• salt
• cooking spray
• bread crumb
• cheddar cheese
• egg
• onion
• black pepper
• oregano
• basil
• salt
• garlic powder
• sage

Instructions

1. 1 Place zucchini in a colander or strainer set over a bowl; sprinkle salt over top and set aside for liquid to drain, about 1 hour. Press zucchini with a paper towel to remove any excess liquid.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a mini-muffin tin with cooking spray.
3. 3 Stir zucchini, bread crumbs, Cheddar cheese, eggs, onion, black pepper, oregano, basil, ¼ teaspoon salt, rosemary, garlic powder, and sage together in a large bowl until well combined; spoon into the prepared muffin cups, filling each to the top, flattening batter to be even with top of cups.
4. 4 Bake in the preheated oven until browned, 15 to 20 minutes.

By SunnyDaysNora

Ingredients

• ✓ rosemary
• onion
• brown sugar
• butter
• yukon gold potato
• heavy cream

Instructions

1. 1 Place onion, butter and brown sugar into a large skillet over low heat. Cook, stirring occasionally, until the onions have caramelized, about 45 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
3. 3 Place a single layer of potato slices in the bottom of the prepared baking dish. Cover with a thin layer of onions. Drizzle some of the cream, and sprinkle some of the rosemary over the layer. Repeat layers four times ending with onions, cream and rosemary.
4. 4 Bake for 1 hour in the preheated oven, or until top potatoes are golden brown and sauce is bubbling.

By amanda77

Ingredients

• ✓ rosemary
• sweet potato
• olive oil
• salt
• black pepper
• butter
• orange zest

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet and line with oil.
2. 2 Cut sweet potatoes (unpeeled) into 1/2-inch wedges and arrange on the prepared baking sheet in a single layer. Drizzle with oil and season with salt and pepper.
3. 3 Roast, stirring halfway through, until browned and tender, about 30 minutes. Transfer to a large bowl.
4. 4 Meanwhile, heat butter in a small skillet over medium heat until melted and golden brown, about 5 minutes. Stir in rosemary and orange zest. Pour over sweet potato wedges and toss to coat.

By VirginiaWillis

Ingredients

• ✓ rosemary
• eggplant
• zucchini
• heirloom tomato
• onion
• red bell pepper
• garlic
• olive oil
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
3. 3 Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

By Fioa

Ingredients

• ✓ rosemary
• water
• olive oil
• lemon juice
• dill
• chicken bouillon
• garlic
• thyme
• oregano
• salt
• black pepper
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
3. 3 Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
4. 4 Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

By leeann

Ingredients

• ✓ rosemary
• ✓ rosemary
• romano cheese
• parmesan cheese
• pepper
• salt
• garlic
• roma tomato
• olive oil
• black olive
• salt
• all-purpose flour
• bread flour
• olive oil
• yeast
• sugar
• water

Instructions

1. 1 Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
3. 3 Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
4. 4 Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

By Cheryl Leiser Harding

Ingredients

• ✓ rosemary
• garlic
• olive oil

Instructions

1. 1 Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

By Krystal

Ingredients

• ✓ rosemary
• sea salt
• lemon thyme
• sea salt

Instructions

1. 1 Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
2. 2 Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

By John Mitzewich

Ingredients

• ✓ rosemary
• water
• sugar

Instructions

1. 1 Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep for 30 minutes.
2. 2 Pour syrup into a sterilized glass jar through a mesh strainer to remove rosemary leaves; let cool.

By foodelicious

Ingredients

• ✓ rosemary
• mozzarella ball
• castelvetrano olive
• kalamata olive
• tomato

Instructions

1. 1 Arrange rosemary sprigs in a 10-inch-diameter circle to resemble a wreath. Start by placing one sprig at a 45-degree angle with the leafy tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.
2. 2 Arrange clusters of mozzarella balls, olives, and tomatoes over rosemary sprigs.

By Jones

Ingredients

• ✓ rosemary
• soy sauce
• mustard
• turkey tenderloin

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk soy, Dijon, and rosemary together in a bowl. Place tenderloins into a resealable plastic bag.
3. 3 Pour marinade into the resealable plastic bag with tenderloins. Coat tenderloins with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours, shaking once or twice.
4. 4 When ready to cook, set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
5. 5 Remove tenderloins from marinade and shake off excess; place onto a rack in a broiler pan. Discard remaining marinade.
6. 6 Broil tenderloins in the preheated oven for 10 minutes.
7. 7 Flip tenderloins and continue to broil until no longer pink in the center and the juices run clear, 10 to 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Slice tenderloins and enjoy!

By Christine L

Ingredients

• ✓ rosemary
• butter
• garlic
• scallop

Instructions

1. 1 Melt butter in a medium saucepan over medium-high heat; add crushed garlic and whole sprigs of rosemary.
2. 2 Place scallops in skillet and cook until golden brown on one side, about 2 to 3 minutes. Turn scallops over and continue to cook until firm and opaque, about 1 or 2 minutes more.
3. 3 Remove crushed garlic and rosemary sprigs from the pan before serving.

By Pati

Ingredients

• ✓ rosemary
• garlic salt
• thyme
• black pepper
• pork loin roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rosemary, garlic salt, thyme, and pepper in a large resealable plastic bag. Place pork loin in the bag, seal, and toss until thoroughly coated with spice mixture. Transfer to a medium baking dish.
3. 3 Bake in the preheated oven until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Marianne Campbell

Ingredients

• ✓ rosemary
• spaghetti squash
• vegetable broth
• salt

Instructions

1. 1 Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ rosemary
• leg of lamb
• garlic
• garlic powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff one garlic clove into each slit.
3. 3 Rub garlic powder over lamb. Slice rosemary sprigs; place under the netting evenly around lamb. Transfer lamb to a roasting pan.
4. 4 Roast lamb in the preheated oven until pink and juicy in the center for medium, about 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
5. 5 Remove from the oven and cover with aluminum foil; lest rest until thermometer reads 135 degrees F (57 degrees C) before carving, about 20 minutes.

By Hkwilkins1

Ingredients

• ✓ rosemary
• russet potato
• olive oil
• seasoned salt

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C).
2. 2 Place potatoes into a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine.
3. 3 Working in batches if necessary, place potatoes in an even layer in the air fryer basket. Cook in the preheated air fryer for 10 minutes. Flip wedges with tongs and continue to cook to the desired doneness, about 10 more minutes.

By Bibi

Ingredients

• ✓ rosemary
• olive brine
• buttermilk
• turkey breast
• thyme

Instructions

1. 1 Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic bag and pour brine-buttermilk mixture into the bag. Add rosemary and thyme sprigs. Seal bag and refrigerate for 8 hours.
2. 2 Take the bag out of the fridge and allow to rest until the breast reaches room temperature.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C).
4. 4 Cook the breast in the air fryer for 15 minutes. Flip over the breast and cook for 5 minutes until turkey breast is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). If internal temperature is lower, keep cooking at 5 minute intervals until the correct temperature is reached.

By Buckwheat Queen