Best 20 Rosemary Honey Recipes

HONEY ROSEMARY CARROTS

Steps:

• Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Steps:

• Heat oil in large skillet over medium-high heat.
• Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
• Sprinkle with salt and pepper to taste.
• Saute until vegetables are beginning to brown at edges, about 12 minutes.
• You can do the above a day ahead of serving and cover and chill in refrigerator.
• Add butter, rosemary, and honey to vegetables.
• Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
• Check taste to see if more salt and/or pepper is needed if desired.

HONEY ROSEMARY SNACK MIX

Steps:

• Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
• Place the butter and honey in a small saucepan over medium heat and cook until the butter is melted, about 3 minutes. Stir in the rosemary and salt.
• Combine the cereal and crackers in a large bowl. Pour over the melted butter and toss well to coat, then pour the snack mix onto the prepared baking sheet. Bake on the center rack, stirring once or twice during baking, until the snack mix is toasted and fragrant, about 40 minutes. Allow to cool before storing in an airtight container.

CARAMEL PEARS WITH ROSEMARY, HONEY AND WALNUTS

Steps:

• Heat oven to 400 degrees. Choose a baking dish or roasting pan large enough to hold pears in one layer, or use 2 pans. Scatter star anise, cinnamon stick, fennel seeds and cloves on bottom of dish.
• Put pears in a large mixing bowl. Add brown sugar, raisins, rum and lemon juice. Coat pears evenly with mixture. Transfer to baking dish, cut-side down, in one layer. Dot with butter.
• Bake, uncovered, until pears are soft and well caramelized, about 45 minutes. Remove pears from oven, and let them sit at room temperature. Shortly before serving, drizzle the pears with honey, and sprinkle them with rosemary leaves and chopped walnuts. Bake for 10 minutes. Serve warm with plenty of sauce from the baking pan.

ROAST CHICKEN WITH ROSEMARY, LEMON, AND HONEY

Steps:

• Preheat oven to 375°F. Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
• Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
• Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.
• Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425°F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and skin is deep golden and crispy, about 10 minutes longer.
• Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.

HONEY, MUSTARD AND ROSEMARY PORK ROAST

Steps:

• Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
• Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes.
• Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
• Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.

ROASTED TURNIPS AND PEARS WITH ROSEMARY-HONEY DRIZZLE

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.
• Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
• Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.

ROSEMARY AND GOAT CHEESE CROSTINI WITH WALNUTS AND HONEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place baguette slices on a baking sheet. Spread a thin layer of goat cheese over slices. Sprinkle rosemary on top.
• Bake in preheated oven until crispy at the edges, about 10 minutes.
• Toast walnuts in a skillet over medium heat, stirring constantly, about 5 minutes.
• Sprinkle walnuts on top of baguette slices; drizzle lightly with honey.

WARM GOAT CHEESE TOASTS WITH ROSEMARY, WALNUTS, AND HONEY

Steps:

• Preheat oven to 350°F. Cut eighteen 1/4-inch diagonal slices from baguette. Spread goat cheese on each slice. Arrange in single layer on rimmed baking sheet. Bake until edges are slightly golden and cheese softens, about 10 minutes. Set aside on sheet. Heat honey in small saucepan over medium heat until warm, about 2 minutes. Sprinkle toasts with walnuts, then rosemary. Drizzle with honey and serve.

LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY

Steps:

• If you are using wooden skewers, soak them in water for at least 30 minutes. (You don't need to soak metal skewers. If you are broiling the kebabs instead of grilling, skewers are optional.)
• In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt. Stir in oil.
• Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet. Make sure the figs don't touch one another. Brush with some of the rosemary marinade and set the figs aside.
• Add lamb to the bowl with remaining marinade and toss well. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature.
• Light the grill or heat the broiler. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char. Grill or broil kebabs for 3 to 5 minutes, turning them once. (If broiling, cook as close to the heating element as possible. You don't need to turn them.)
• Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.

HONEY-ROSEMARY WINGS WITH GREEK YOGURT AND LEMON GARLIC DIPPING SAUCE

Steps:

• For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes.
• For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed.
• For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous.
• In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture.
• As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce.

HONEY & ROSEMARY FRIED CHICKEN

Steps:

• Wash chicken and pat dry.
• Mix flour with garlic powder, salt, and pepper.
• Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
• In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
• To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
• For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
• Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).

HONEY-ROSEMARY ROASTED WINTER VEGETABLES

Steps:

• Put vegetables into ovenproof baking dish, large enough to allow one layer. Pour olive oil and honey over the vegetables, and toss well. Snip as much of the rosemary off the stems as you can, and tuck the stems among the vegetables. Season well with salt and pepper.
• Roast at 375 until potatoes and parsnips are tender, and broccoli begins to caramelize, about 25 minutes.

HONEY-LEMON CRANBERRY SAUCE WITH ROSEMARY

Steps:

• Boil honey, sugar, lemon juice, water, rosemary and salt in a saucepan over medium-high heat.
• Add cranberries and simmer until berries burst and sauce thickens, about 8 minutes.
• Remove rosemary.
• Chill at least 2 hours before serving.

HONEY-ROSEMARY CHICKEN

Steps:

• For marinade, in a small bowl combine honey, olive oil, mustard, garlic, rosemary, lemon juice, salt and pepper.
• Place chicken in a resealable plastic bag.
• Pour marinade over chicken.
• Seal bag; turn to coat chicken.
• Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
• Drain chicken, reserving marinade.
• Place chicken on grill rack.
• Cover and gril 15 to 18 minutes or until chicken is no longer pink, brushing once with reserved marinade halfway through grilling.
• Discard any remaining marinade.

ROAST CHICKEN WITH LEMON, HONEY AND ROSEMARY

Steps:

• Preheat oven to 375°F Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
• Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
• Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.
• Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425°F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and skin is deep golden and crispy, about 10 minutes longer.
• Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.

HONEY-ROASTED CHIPOTLE-ROSEMARY CHEX™ PARTY MIX

Steps:

• Heat oven to 325°F.
• In large ovenproof bowl or pan, mix cereals, nuts, pretzels and bagel chips. Set aside.
• In medium microwavable bowl, melt butter. Stir in honey, brown sugar, chipotle chili powder, rosemary and salt. Pour butter mixture over cereal mixture, tossing well 3 to 5 minutes or until cereal mixture is evenly coated.
• Bake 45 minutes, stirring every 15 minutes. Spread onto paper towels to cool, about 15 minutes (or just start eating!). Store in airtight container.

ROSEMARY HONEY COOKIES

Steps:

• note:If using dried rosemary, measure it into a small self-sealing plastic bag or mortar and pestle and crush the leaves very finely before adding them to the batter.
• Position the racks to divide the oven into thirds and preheat it to 325 degrees F.
• Coat the cookie sheets with solid shortening and set them aside.
• In a large mixing bowl with a sturdy spoon or an electric mixer, beat together the shortening, butter, and sugar until smooth and well blended.
• Beat in the egg, honey, juice, and grated zest.
• On top of this mixture, add all the dry ingredients and the rosemary, then slowly stir or beat everything together until just incorporated.
• Drop heaping teaspoons of batter on the cookie sheet, placing them 2 inches apart so the cookies can spread.
• Bake 12 to 14 minutes, or until golden brown with a slightly darker edge. Allow the cookies to cool on the baking sheet about 5 minutes, then use a spatula to transfer them to a wire rack. The cookies get crisper as they cool. Store in an airtight container.

PORK TENDERLOIN WITH RHUBARB, PEAR, ROSEMARY AND HONEY

Steps:

• Preheat the oven to 275 degrees. Place an ovenproof sauté pan, just large enough to fit the tenderloin, over medium-high heat. Season the pork with salt and pepper. Add the olive oil to the hot pan, followed by the pork. Brown on all sides, then tuck 2 rosemary sprigs underneath the meat, transfer to the oven and continue cooking until the internal temperature of the pork at its thickest point reaches 130 degrees, 10 to 20 minutes.
• Remove the pork from the oven, transfer to a serving plate and tent with foil. Discard the rosemary. Place the sauté pan over medium heat and add the garlic, rhubarb, pear and remaining rosemary sprig. Sauté until the rhubarb begins to soften, 5 to 7 minutes. Season lightly. Pour in the beer and broth and reduce by half, 5 to 7 minutes. Stir in the honey and butter; then press the sauce though a fine-mesh sieve set over a serving bowl.
• Slice the pork and serve, passing the rhubarb sauce at the table.

SWEET POTATO AND POBLANO SALAD WITH HONEY AND ROSEMARY

Steps:

• Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
• Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day.
• Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
• Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.