Rosemary is a popular herb used in many cuisines around the world. Its pine-like aroma and light minty flavor pair well with a variety of dishes, from roast meats to seafood, vegetables, and even desserts. Keep reading to learn more about what foods complement rosemary best.
Meats
Rosemary is a classic herb used to season roasted and grilled meats. The woody, slightly resinous taste of rosemary brings out the richness and flavor of beef, lamb, pork, chicken, turkey, and game meats like venison or rabbit. It also pairs well with fatty meats like duck or goose, cutting through the heavy texture.
Some examples of delicious meat dishes featuring rosemary include:
- Rosemary roast chicken or turkey
- Rack of lamb with a rosemary crust
- Rosemary beef tenderloin
- Pork tenderloin marinated in rosemary, garlic, and olive oil
- Rosemary duck breast
- Rosemary and garlic grilled flank steak
When roasting meats with rosemary, try tucking whole sprigs under the skin of chicken or turkey, or place them over lamb and beef roasts. The rosemary will gently perfume the meat while infusing its piney flavor. Chopped rosemary can also be mixed with olive oil and rubbed directly onto meat before grilling or broiling.
Seafood
The herbaceous nature of rosemary makes it a wonderful match for fish and shellfish. It brightens up the sweet, delicate flavor of seafood without overpowering it.
Some excellent seafood recipes featuring rosemary include:
- Whole roasted fish stuffed with rosemary
- Grilled shrimp or scallops with a rosemary marinade
- Rosemary salmon baked en papillote (in parchment paper)
- Mussels or clams steamed in white wine, garlic, and rosemary
- Rosemary breaded tilapia
- Rosemary lemon baked cod
The keys to cooking seafood with rosemary are to use a light hand and prevent overcooking, which can make the rosemary taste bitter. Delicate fillets or pieces should only be exposed to rosemary briefly via a marinade, seasoning, or quick sauté.
Vegetables
The clean, woodsy notes of rosemary pair exceptionally well with roasted vegetables. Hearty greens and cruciferous veggies also stand up nicely to rosemary.
Some vegetarian rosemary dish ideas include:
- Roasted potatoes, carrots, Brussels sprouts or cauliflower with rosemary
- Rosemary roasted root vegetables like sweet potatoes, beets or parsnips
- Sauteed spinach, kale, Swiss chard or broccoli rabe with garlic and rosemary
- Grilled veggies like zucchini, portobello mushrooms or eggplant brushed with rosemary oil
- Rosemary polenta cake or fritters
- Rosemary white bean soup
Roasting is one of the best ways to bring out rosemary’s flavor in vegetables. When roasting, coat the vegetables in olive oil first, then sprinkle generously with chopped rosemary, salt, and pepper before putting them in the oven.
Breads
The piney aroma of rosemary pairs nicely with freshly baked breads. Add chopped rosemary to doughs or sprinkle over the tops of loaves before baking.
Some tasty rosemary bread recipes to try are:
- Rosemary focaccia or flatbread
- Rosemary Irish soda bread
- Rosemary olive oil bread
- Rosemary beer bread
- Rosemary and sea salt breadsticks
- Rosemary cornbread
The rosemary flavor will come through brightly in lighter doughs and quick breads. For sandwich loaves or heavier baked goods, consider combining rosemary with other herbs like oregano, thyme or basil.
Pasta
Rosemary and pasta make a quick and flavorful pairing. The herb’s woodsy aroma adds complexity to simple pasta dishes.
Toss chopped rosemary into pasta along with:
- Garlic, olive oil, Parmesan, and red pepper flakes
- Sautéed mushrooms and onions
- Wilted spinach and lemon zest
- Diced tomatoes, basil, and mozzarella
- White beans, arugula, and shaved Parmesan
- Sliced grilled chicken or shrimp
Rosemary also pairs well with heartier pasta shapes like penne, rigatoni or gnocchi.
Grains and Beans
Like bread, grains and beans provide a nice backdrop for rosemary’s woodsy flavor. It enhances the nutty tastes of whole grains and adds interest to the creamy textures of beans and lentils.
Try adding chopped fresh rosemary to:
- Quinoa or brown rice pilafs
- Farro or barley salads
- Polenta
- Risotto
- White bean stew
- Lentil soup
- Chickpeas
If using rosemary in a grain-based salad, add it shortly before serving to preserve its color and fragrance.
Potatoes
Potatoes and rosemary are a match made in herb heaven. The simple starchiness of potatoes is the ideal canvas for rosemary’s piney aroma and woodsy flavor.
Some of the tastiest ways to use rosemary with potatoes include:
- Roasted rosemary potatoes
- Garlic rosemary mashed potatoes
- Rosemary potato wedges
- Rosemary potato salad
- Rosemary potato soup
- Rosemary roasted sweet potatoes
Rosemary pairs well with Yukon Golds, Reds, russets, and sweet potatoes. It adds a gourmet flair that enhances the natural flavor of the spuds.
Eggs and Cheese
Rosemary has an affinity for rich, savory ingredients like eggs and cheese. It provides contrasting flavor and aroma to otherwise heavy dishes.
Incorporate rosemary into egg and cheese dishes like:
- Rosemary frittatas
- Baked eggs with rosemary ham
- Scrambled eggs with rosemary and goat cheese
- Rosemary egg salad
- Rosemary and Gruyère soufflés
- Sharp cheddar cheese straws with rosemary
Rosemary also makes a stellar addition to casseroles containing eggs, cheese, and other ingredients like potatoes, broccoli or spinach.
Salad Dressings and Vinaigrettes
Fresh rosemary shines in tangy, bright salad dressings. It provides a pleasing counterpoint to the acidity of ingredients like vinegar or citrus.
Whip up a rosemary vinaigrette combining:
- Olive oil
- Red or white wine vinegar
- Minced garlic
- Chopped rosemary
- Dijon mustard
- Salt and pepper to taste
For creamier rosemary dressings, blend ingredients like mayonnaise, buttermilk, yogurt, lemon juice, and rosemary in the food processor.
Dips and Spreads
Rosemary’s piney flavor can take dips and spreads to the next level. It pairs especially well with garlicky ingredients and cheeses.
Make these rosemary dips and spreads:
- Roasted garlic and rosemary hummus
- Rosemary white bean dip
- Rosemary and goat cheese spread
- Rosemary olive tapenade
- Artichoke spinach dip with rosemary
For best flavor, add rosemary early on so it has time to infuse the other ingredients as they meld together.
Desserts
While less common than savory applications, rosemary can add an unexpected twist to sweet treats as well. Its resinous notes pair creatively with fruits, chocolate, honey, nuts, and citrus.
Some options for using rosemary in desserts include:
- Panna cotta with rosemary and lemon
- Apple rosemary cake or crisps
- Rosemary honey almond cookies
- Rosemary orange scones
- Dark chocolate bark with rosemary and sea salt
- Rosemary pear tarts
When baking sweets with rosemary, use a light hand and taste as you go since it can be strong. Start with just a teaspoon of minced leaves and add more as desired.
Cocktails
Rosemary can provide a fun herbal flair in cocktails. Muddle it into mixed drinks or use rosemary-infused simple syrup as a unique ingredient.
Try these rosemary cocktail recipes:
- Rosemary gin and tonic
- Rosemary lemon drop
- Rosemary bourbon smash
- Rosemary vodka spritzer
- Rosemary mint julep
- Rosemary Paloma
Rosemary plays nicely with gin, vodka, tequila and light rum, as well as citrus flavors. Use a delicate hand so it doesn’t overwhelm the other drink components.
Conclusion
With its distinctive pine-like aroma and slightly minty, woodsy taste, rosemary is a versatile herb that complements a wide variety of foods. It shines with meats, seafood, vegetables, grains, eggs, cheese, potatoes, and even certain desserts and cocktails. Next time you’re cooking, consider livening up your meal with a sprinkle of fresh or dried rosemary.