Rosemary has been my latest obsession in the kitchen. Maybe that is because my dad planted a huge rosemary plant for me…
It is such a fragrant herb, and so far… easy to keep alive. Rosemary is good on grilled chicken, in steak tip marinade, in salad dressing, and in my two latest side dishes. I made Garlic Rosemary Potatoes and Citrus Rosemary Carrots. Perfect introductions into fall when the weather, mood, and flavors start to get heavier…
Garlic Rosemary Potatoes
- One bag of small white potatoes
- 2 tbsp. chopped garlic
- 3 tbsp. chopped rosemary
- 2 tbsp. sea salt
- 2-3 tbsp. olive oil
- Wash the potatoes and cut each one in half.
- Spread them out on a cookie sheet (lightly sprayed with cooking spray), making sure there is breathing space between them.
- Lightly mist them with olive oil until lightly covered, and sprinkle 1 tbsp. sea salt.
- Bake at 375 degrees until fork tender, about 35-40 minutes.
- Coat a shallow stir fry pan with 1-2 tbsp. olive oil and turn on medium heat. Let the oil heat up for a couple of minutes.
- Add the potatoes, garlic, rosemary, and remaining sea salt. Stir frequently for 5-7 minutes, until the edges crisp.
- Serve hot!
Citrus Rosemary Carrots
- 1 bag of baby carrots
- 12 ounces of carrot juice (you can find this in any health food store with the smoothies or juices)
- 3-4 sprigs fresh rosemary
- 3 tbsp. fresh lemon juice
- 3 tbsp. fresh orange juice
- salt and pepper for seasoning
- In a large stir fry pan, heat half of the carrot juice on medium-high until it starts to bubble.
- Add the carrots, rosemary, lemon juice, orange juice, and sprinkle with salt and pepper.
- Stir the carrots every so often, adding more carrot juice when it starts to evaporate.
- Cook until carrots are tender.
- Serve hot!
Happy Allergy Free Eating!