HOW DO I ROAST GARLIC RECIPES

Name: Rosemary-Garlic Roast Beef
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings.
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

ROSEMARY-GARLIC ROAST BEEF RECIPE: HOW TO MAKE IT

Rosemary-Garlic Roast Beef Recipe: How to Make It 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

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

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, FatContent 14g fat (4g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 467mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 34g protein.

MOM'S GARLIC PORK ROAST RECIPE: HOW TO MAKE IT

Mom's Garlic Pork Roast Recipe: How to Make It image

Mom cooked for 11 children, so her menus usually featured basic, simple foods. But on New Year's Day, she always treated us to this special pork roast. All of us kids agree this was our mom's best meal! — Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 25 minutes

Prep Time 10 minutes

Cook Time 01 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1/2 cup chopped celery
1/2 medium green pepper, finely chopped
1/2 cup thinly sliced green onions
8 garlic cloves, minced
1 bone-in pork loin roast (5 pounds)
1 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic., Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 298 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 399mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 40g protein. Diabetic Exchanges 5 lean meat.

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MOM'S GARLIC PORK ROAST RECIPE: HOW TO MAKE IT

Mom cooked for 11 children, so her menus usually featured basic, simple foods. But on New Year's Day, she always treated us to this special pork roast. All of us kids agree this was our mom's best meal! — Ruby Williams, Bogalusa, Louisiana
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 25 minutes
Category Dinner
Calories 298 calories per serving

Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic., Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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1. Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
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3. While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
4. I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

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