Rosemary is easily one of my favorite herbs to cook with. I enjoy it for its versatility, depth of flavor and texture it adds to a dish. Since it often makes an appearance at our dinner table, I'm excited to share 5 ways to cook with Rosemary. I encourage you to experiment with it in your own cooking this holiday season.
Rosemary Mashed Potatoes: boil potatoes and drain; add butter, sour cream, sharp cheddar, plenty of salt, and a sprinkle of chopped rosemary.
Chuck Roast with Caramelized Onions & Rosemary: Cook onions and olive oil in a Dutch Oven until browned. Sprinkle with sea salt and brown sugar. Add seasoned chuck roast (3-4 pounds) and two sprigs of rosemary. Cook, covered in the oven at 200F or slow cooker for 6 hours.
Roasted Root Vegetables: Roughly chop any combination of sweet potatoes, potatoes, carrots, parsnips and butternut squash. Place in a 9x13 baking pan and drizzle liberally with olive oil, chopped rosemary, sea salt and cracked black pepper. Roast at 400F for approximately 30 minutes or until just fork tender. Gently pour on 2-3 tbsp pure Maple Syrup then return to the oven for 5 minutes to slightly caramelize.
Herb & Garlic Bread Dip: Pour 1/4 cup Olive Oil onto a plate or narrow-rimmed dish. Add 2 tsp fresh garlic cloves, and 1/2 tsp each fresh rosemary, parsley and thyme (if using dry herbs, use 1/4 tsp each). Stir to combine, serve with warm crusty bread.
Rosemary & Sea Salt Meat Rub: Combine 1 cup of course salt (Kosher or Sea Salt), 3 Tbsp fresh Rosemary leaves and the zest of one lemon. Pulse in food processor until the desired consistency. Spread evenly on a baking sheet and bake at 225F for ~20 minutes. Allow to cool completely, then store in an airtight container for up to one year. A perfect DIY gift for a friend (or yourself!).