13 Best Ways To Use Up Fresh Rosemary For Elevated Dishes

Rosemary, a perennial evergreen shrub in the mint family, is a culinary powerhouse. Equal parts earthy and aromatic, fresh rosemary can transform simple dishes into something memorable. You can either grow the herb or purchase it in bunches at grocery stores and farmers markets. Its piney fragrance and slightly peppery bite pair beautifully with everything from roasted meats and vegetables to soups, rice dishes, and even fruit. While most people use rosemary's tender leaves in recipes, there are also a few easy techniques for using the herb's leftover stems.

A fresh sprig tucked into a pan of sizzling root vegetables or stirred into a casserole will infuse the dish with woodland warmth. The flavorful herb also works well in desserts if you're feeling creative. When it's finely chopped and cooked in butter or olive oil, it can create a delicious base for sauces. Although fresh rosemary is often used as an eye-catching garnish, its flavors are meant to be eaten and enjoyed as well.

Rich and hearty when served over your favorite pasta, traditional Bolognese sauce is a simmering blend of whole milk, ground beef, flavorful broth, white wine, and canned tomatoes, resulting in a tangy brightness. Although the sauce usually features meat, you can make a vegetarian version using hearty mushrooms instead. This mushroom Bolognese is so rich that it made the Fortune 500, so clearly the lack of beef doesn't detract from the dish. Slow cook this creamy pasta sauce in your crockpot all day or add it to your Instant Pot for a quick, delicious meal. 

To elevate the hearty recipe, fresh rosemary adds an aromatic, grounding depth, weaving its piney flavor through the earthy richness of the dish. For even more flavor, add the herb when you're sauteing the dish's base of finely chopped onions, garlic, and carrots. You could also incorporate it later into the simmering liquids. The fresh herb infuses the sauce with a woodsy warmth that perfectly complements the umami of mushrooms, whether you're using cremini, shiitake, or portobello.

Fresh rosemary and lamb chops are a match made in culinary heaven, a timeless pairing that evokes rustic elegance and visions of chic Parisian bistros. Rosemary's bold, piney notes cut through the richness of the lamb, enhancing the meat's delicate flavor without overpowering it. You can incorporate the herb into the dish in several different ways, such as finely chopping it into a marinade or simply sprinkling a few leaves on top of the finished chop, which will also make a charming visual presentation.

Since rosemary is full of natural, aromatic oils, most of its bold flavor is extracted once the leaves are broken. When they're torn apart, the herb's oil pouches infuse the lamb with flavor. Although some chefs insist on actually hitting their lamb with fresh rosemary for flavor, you'll get more out of the herb if you break it up. For marinades, it works especially well mixed with olive oil, garlic, and even lavender. After marinating the chops in the aromatic sauce, sear them in a hot pan or on a grill to allow the rosemary to release its essential oils, creating a fragrant crust that is both savory and herbaceous. The result is nothing short of remarkable.

Even though it consists of just a few ingredients, rosemary roasted potatoes deserve a spot at the most elegant of dinners. It's a timeless comfort food, featuring a crisp exterior and tender, fluffy interior. When the potatoes are tossed in olive oil, sea salt, cracked pepper, and fresh rosemary, the result is nothing short of magical. The potatoes absorb the herb's piney aroma as they roast, and the oil creates a golden crust for a crunchy bite.

You can either start with small whole potatoes, such as fingerlings, or slice up Red Bliss, Yukon Gold, or any other type of thin-skinned potato. To ensure they roast evenly, cut them uniformly in size. To release the herb's essential oils, chop the rosemary leaves and toss them into the olive oil before coating the potatoes. This allows both the herb and the potatoes to crisp in the oven. The earthiness in the rosemary and potatoes will work together in harmony, and the dish makes a perfect accompaniment to roast chicken, steak, or turkey.

If you're looking for a way to elevate the flavor of your chicken kabobs, consider swapping out your traditional skewers for woody rosemary stems. This is also the perfect way to avoid wasting the stems after you've stripped the herb of all its leaves for other recipes. Simply push your bite-sized pieces of chicken and vegetables, such as red onions, bell peppers, and mushrooms, onto the stems before grilling. Rosemary chicken kabobs are a fragrant, flame-kissed celebration of rustic flavor and garden-fresh charm. You can also marinate the meat and veggies in olive oil, lemon juice, garlic, and chopped rosemary before they hit the heat to ensure the herb's piney essence infuses each bite.

After marinating the ingredients for at least 30 minutes, place them on the stems, then grill them to golden perfection, until everything is slightly charred on the outside. By this point, the rosemary flavor should permeate throughout. Serve the kabobs with creamy tzatziki sauce, couscous, or over a fresh garden salad with a lemony dressing.

If you're a mushroom lover, you must try topping your pizza with the earthy fungi along with the rustic, aromatic goodness of fresh rosemary. Whether you use cremini, shitake, or wild-foraged mushrooms on your pie, their rich, umami goodness will blend beautifully with the piney, slightly peppery notes of the herb. If you choose to go the white sauce route instead of a traditional tomato base, rosemary's herbal brightness has the power to cut through rich cheeses or creamy béchamel sauces.

For a flavor explosion, chop the rosemary and scatter it over the top of a homemade pizza before baking to allow the herb's essential oils to mix and mingle with the roasted mushrooms. Some recipes suggest tossing or sauteing the mushrooms in oil and fresh rosemary first. Finish the pie with a sprinkle of sea salt, a dusting of Parmesan cheese, or a drizzle of high-quality olive oil. For a sweet, savory, and herbaceous contrast, try squeezing a bit of maple syrup or hot honey on top.

No flavors represent Thanksgiving better than a rosemary roasted turkey, which will double as dinner and a fragrant, eye-catching centerpiece when decoratively displayed on a serving tray. For a moist, flavorful bird, chop up fresh rosemary leaves, combine them with butter, and then rub the mixture under the skin, evenly covering all of the meat underneath. This winning combination will transform a traditional roasted turkey into a deeply aromatic and satisfying main course.

For even more earthy, piney flavor, you can tuck some fresh sprigs in the bird's cavity along with lemons or a stuffing mixture. For a golden crust, rub the skin with garlic, butter, seasonings, and additional chopped rosemary. As the turkey roasts, the herb's natural oils will release, permeating the meat with a subtle woodsy flavor. Arrange the roasted bird on a tray surrounded by vibrant green sprigs and cranberries for a festive display. 

Whether you're making a meaty shepherd's pie or a vegetarian version brimming with veggies, fresh rosemary will bring all the flavors together. Classic shepherd's pie consists of a flavorful mixture of ground meat, such as beef, turkey, or lamb, a collection of root vegetables, and a savory sauce. The mixture is placed into a baking dish and topped with fluffy, creamy mashed potatoes, which transform into a mouthwatering crust when baked. If you're short on time, you can even make a personal shepherd's pie in 30 minutes using individual ramekins. 

Adding fresh rosemary to this comforting meal gives it an herbal spin, infusing the filling with woodsy brightness and elevating the richness of the ground meat, potatoes, onions, and carrots.  As the shepherd's pie bakes, the essential oils mingle in the saucy gravy, deepening the flavor and adding complexity. For even more piney goodness and a pop of vibrant color, you can sprinkle fresh rosemary over the top of the mashed potatoes when the pie is done.

One bite of creamy, rosemary-infused white beans may turn even the most hardcore carnivore into a vegetarian –– at least for the day. Rustic and earthy, rosemary white beans is a timeless dish with a Mediterranean flair. The recipe typically consists of cannellini, Great Northern, or white navy beans that are simmered with garlic, olive oil, and a variety of seasonings to create the perfect bowl of comfort food. Adding fresh rosemary during the simmering stage elevates the beans with piney warmth, while a touch of lemon and cracked pepper highlight the brightness and depth. You can add the entire sprig to the broth since leftover herb stems provide extra flavor.  

If you have the time, soak the dried beans and then cook them with all of the other ingredients until they have a smooth, velvety texture. When you need a protein-packed meal or side dish in a hurry, however, canned beans work just as well. Ladle the rosemary-scented beans over white rice to make it a main course. Top with crumbled bacon and serve alongside slices of crusty bread to round out the dish. For hearty appetizers, you can also top crostini with the white bean mixture. 

Creamy butter or olive oil, bright, vibrant lemon, and earthy rosemary combine to create a pasta dish worthy of the finest European bistros. Lemony rosemary pasta is a fragrant, sunlit dish that marries the tanginess of fresh lemon with the woodsy warmth of the herb. The butter, oil, or combination of both soaks up the flavors and bathes the spaghetti or linguine in the goodness. Start with a small amount of rosemary to give this dish a piney and earthy touch without being overpowering.

For added vibrancy, saute a couple of cloves of garlic with butter and fresh chopped rosemary, before finishing it off with a splash of lemon juice and combining with your pasta. A dusting of Parmesan cheese over the top will make the recipe even more comforting. Lemony rosemary pasta is light enough to work as a side to roasted chicken or white fish, but you could also serve it as a main course.

The beauty of whipping up a batch of vegetable soup is that you can make it as simple or as gourmet as you'd like. Use the wilting produce from the back of your fridge or add in the finest root vegetables you can find at the farmers market. Either way, the result is a delicious bowl of comfort food guaranteed to warm you up on even the chilliest winter days. To instantly elevate the humble pot of vegetable soup, look no further than fresh rosemary. The herb's earthy, piney flavors work in unison with the veggies, making for an exceptionally flavorful broth.

Rosemary vegetable soup is an ideal, healthy, and filling lunch or dinner that features a comforting blend of garden simplicity and herbal brightness and depth. You can either saute the chopped herb beforehand or add a few sprigs to the simmering liquid. While some herbs lose flavor when exposed to excess heat, rosemary is hardy enough to withstand the sauteing stage. The fresh rosemary lends an aromatic clarity to the broth, infusing the vegetables, beans, lentils, and greens with an earthy flavor. The woodsy touch complements optional add-ins like rustic potatoes, onions, and garlic, resulting in a deeply nourishing, fragrant, and delicious one-pot meal. Top with crispy shallots or croutons for texture.  

Before you roll your eyes at the thought of serving a tired green bean salad at your next dinner, consider kicking your basic recipe up a few notches with the inclusion of fresh rosemary. The infusion of the woodsy herb will give new life to the casserole, adding fragrant elegance to the classic comfort dish. Whether you use canned ingredients, like many classic recipes call for, or make the casserole from scratch, rosemary is the secret element you didn't know you needed. Another way to elevate the casserole is by swapping out the cream of mushroom soup for béchamel sauce, one of the five mother sauces of French cooking.

To incorporate the piney herb into the green bean casserole, you can stir chopped rosemary into the creamy béchamel sauce, sprinkle it over sauteed mushrooms, or simply scatter it atop the dish before baking. The rosemary transforms the everyday recipe into something more sophisticated and worthy of any holiday party. 

The thought of combining fresh peaches with rosemary may surprise you, but they come together to make the most mouthwatering dessert. Rosemary-baked peaches are a fragrant fusion of orchard sweetness and herbal depth, resulting in a subtly sweet dish that tastes both rustic and refined. When baked, the juices from the ripe peaches mix and mingle in perfect harmony with the rosemary's essential oils. The syrupy warmth of the peach juice complements the touch of pine, creating an unexpected contrast of flavors.

To make these treats for your next dinner party, you should first brush up on how to roast fruit. Cut the peaches in half and sprinkle them with brown sugar and chopped rosemary before baking. To add even more richness, place a dollop of creamy mascarpone in the center of each peach, and drizzle a touch of honey or balsamic vinegar over them. A final sprinkle of chopped rosemary over the top (or simply a whole sprig) adds both flavor and a decorative, vibrant color. 

If you're looking for a weeknight dinner that will please everyone, Parmesan and rosemary-crusted fish may be the answer to your culinary prayers. Not only is it delicious, but you can also make it in under an hour using several different types of fish. This could include whatever you have on hand in the fridge or freezer, from tilapia and cod to salmon or halibut. Parmesan and rosemary-crusted fish is a savory, herbaceous twist on classic baked fillets, boasting a crisp texture, strong aromatics, and an indulgent flavor. The crust, which is made from finely grated Parmesan, breadcrumbs or panko, and fresh chopped rosemary for a vibrant touch, forms a crunchy, golden shell that locks in moisture when baked. 

As the fish cooks, the rosemary leaves release their pine-scented oil, infusing the fish's tender flesh. The herb's earthy flavors work in unison with the Parmesan's nutty notes. This preparation elevates the humble fish into a dish that feels both rustic and refined. You can serve this rosemary-enhanced plate with a variety of sides, such as roasted broccoli, sauteed mushrooms, mashed potatoes, or rice. The crunchy fillets are also the perfect way to top an arugula salad tossed with a lemony vinaigrette.