Type what you have

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
• 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
• 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

Ingredients

• ✓ rosemary
• lemon
• salmon
• salt
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (250 degrees C).
2. 2 Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
3. 3 Bake in the preheated oven until fish is easily flaked with a fork, 12 to 15 minutes.

By CHEDDAR97005

Ingredients

• ✓ rosemary
• mayonnaise
• anchovy oil
• lemon juice
• harissa

Instructions

1. 1 Combine mayonnaise, anchovy oil, lemon juice, rosemary, and harissa in a bowl. Let stand about 5 minutes to blend flavors before serving.

By John Mitzewich

Ingredients

• ✓ rosemary
• lemon zest
• salt
• black pepper
• chicken thigh
• olive oil cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place into a baking dish. Spray with cooking spray.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Arlene Tallman

Ingredients

• ✓ rosemary
• goat cheese
• pecan
• honey
• cinnamon

Instructions

1. 1 Divide goat cheese into 12 equal portions; roll each into a ball.
2. 2 Combine pecans and cinnamon in a bowl. Roll cheese balls in pecan mixture until covered. Gently pat balls into patties; transfer to a serving plate.
3. 3 Drizzle honey over patties; sprinkle rosemary on top. Serve immediately.

By Raelee's recipes

Ingredients

• ✓ rosemary
• sweet potato
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Toss sweet potatoes, olive oil, rosemary, salt, and pepper together in a large bowl until evenly coated. Arrange sweet potatoes on a baking sheet.
3. 3 Bake in the preheated oven until tender, 20 to 30 minutes.

By Carolyn Vaught

Ingredients

• ✓ rosemary
• soy sauce
• water
• brown sugar
• pork chop

Instructions

1. 1 Whisk together soy sauce, water, brown sugar, and rosemary in a bowl and pour 1/2 of the marinade into a resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set remaining marinade aside.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.
3. 3 Place pork chops on the grill and cook until pork is no longer pink in the center, brushing occasionally with reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Steve B

Ingredients

• ✓ rosemary
• cranberry juice
• champagne
• orange liqueur
• cranberry

Instructions

1. 1 Pour cranberry juice into a Champagne flute and top with Champagne. Add orange liqueur. Garnish with rosemary sprig and sugared cranberries.

By ERIKIM21

Ingredients

• ✓ rosemary
• chicken
• salt
• orange zest
• thyme

Instructions

1. 1 Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
2. 2 Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
4. 4 Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.

By Allrecipes Member

Ingredients

• ✓ rosemary
• potato
• butter
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 In a hot skillet, melt butter. Stir in rosemary, salt, and pepper. Add potatoes and coat potatoes evenly with melted butter.
3. 3 Arrange potatoes in a single layer on a baking pan.
4. 4 Bake in the preheated oven until potatoes are golden brown, 20 to 25 minutes, tossing them occasionally to ensure that they brown on all sides.

By DJ Williams

Ingredients

• ✓ rosemary
• thyme
• olive oil
• pheasant
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Stir rosemary and thyme into olive oil in a liquid measure; set aside. Rub pheasant inside and out with salt and pepper.
3. 3 Place into a close-fitting roasting pan. Pour herb oil over pheasant.
4. 4 Bake in the preheated oven for 1 hour, then cover with aluminum foil and continue baking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 180 degrees F (82 degrees C), about 1 hour more. Baste pheasant with pan juices every 30 minutes during baking. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By kelly13jane

Ingredients

• ✓ rosemary
• prime rib roast
• garlic
• kosher salt
• dijon mustard

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Make small cuts over the surface of the roast. Fill cuts with garlic slices. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast. Generously sprinkle mustard coating with rosemary leaves. Place roast, bone-side-down, in a roasting pan.
3. 3 Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place a meat thermometer in the thickest part of meat, not touching the bone. Cook to desired doneness, or until meat reaches 145 degrees F (65 degrees C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

By Sandy

Ingredients

• ✓ rosemary
• chicken
• lemon
• sea salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place chicken, breast-side down, in a roasting pan; squeeze juice from 1 ½ lemons over chicken.
3. 3 Combine sea salt and black pepper in a small bowl; rub all over chicken.
4. 4 Roll 2 lemons on a cutting board to soften a bit; pierce several times with a fork then place into chicken cavity.
5. 5 Place the roasting pan in the preheated oven and reduce the oven temperature to 350 degrees F (175 degrees C); bake for 20 minutes. Flip chicken using wooden spoons or tongs; continue baking until chicken is no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).
6. 6 Rest chicken before serving for 10 minutes. Cut remaining 1 lemon into slices. Transfer chicken to a serving dish; garnish with lemon slices and rosemary sprigs. Pour juices from the roasting pan over chicken to make it super juicy.

By Sential

Ingredients

• ✓ rosemary
• ✓ rosemary
• bacon
• baby potato
• salt
• black pepper
• rice vinegar

Instructions

1. 1 Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
2. 2 Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
3. 3 Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
4. 4 Transfer potatoes to a serving dish and top with a rosemary sprig.

By John Mitzewich

Ingredients

• ✓ rosemary
• preserved lemon
• gin
• ice cube
• tonic water

Instructions

1. 1 Remove pulp from lemon with a sharp knife and discard, saving peel. Lightly rinse peel with cool water. Slice off a thin sliver of peel and set aside for garnish.
2. 2 Combine lemon peel and gin in a shaker. Muddle lemon until slightly crushed. Add 1 cup ice to the shaker, cover, and shake until chilled, 15 to 20 seconds.
3. 3 Fill a rocks glass with ice and strain cocktail over the ice. Top with tonic water. Garnish with lemon sliver and rosemary sprig.

By France Cevallos

Ingredients

• ✓ rosemary
• red potato
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (250 degrees C) and gather all ingredients.
2. 2 Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated.
3. 3 Spread out potatoes in a single layer.
4. 4 Bake, stirring occasionally, in the preheated oven until tender, about 20 minutes. Serve warm.
5. 5 Serve hot and enjoy!

By KIY

Ingredients

• ✓ rosemary
• garlic
• duck leg
• salt
• five-spice powder
• red wine
• red currant jelly

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
2. 2 Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
3. 3 After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

By seattlelove

Ingredients

• ✓ rosemary
• lamb leg
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut deep slits on the top of leg of lamb every 3 to 4 inches; push slices of garlic down into the slits. Generously season with salt and pepper.
3. 3 Place lamb on a roasting pan; arrange several sprigs of fresh rosemary under and on top of the lamb.
4. 4 Roast in the preheated oven for 1 3/4 to 2 hours, or until an instant-read thermometer inserted into the center of the lamb reads at least 135 degrees F (57 degrees C) for medium-rare to medium doneness.
5. 5 Cover lamb with aluminum foil and let rest for at least 10 minutes before carving.
6. 6 Serve with your favorite sides, enjoy!

By MBENHAM

Ingredients

• ✓ rosemary
• soy sauce
• vegetable oil
• ketchup
• lemon juice
• rainbow trout fillet

Instructions

1. 1 In a medium bowl, mix together soy sauce, vegetable oil, dried rosemary, ketchup and lemon juice. Set marinade aside.
2. 2 Place rainbow trout in a medium baking dish, and pour marinade over the fish. Refrigerate for approximately 1 hour, turning trout once.
3. 3 Preheat an outdoor grill for medium high heat and lightly oil grate. Drain excess marinade from fish, and transfer to a small saucepan. Bring marinade to a boil, and than remove from heat.
4. 4 Place trout on the prepared grill. Baste fish with remaining marinade sauce while grilling. Cook approximately 5 minutes on each side, or until tender and easily flaked.

By Sharkey