Rosemary & Crushed Red Pepper Infused Olive Oil

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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A recipe?  Not REALLY but I am so pleased with how pretty this is – I am posting it.

Simply stick some clean rosemary sprigs & a TBS (or more or less) or crushed red pepper in a capped or corked bottle & let it sit for a week.  For a stronger flavor (I recommend this step) – muddle the rosemary into the oil a bit in a measuring cup & then jar it.  Apparently, if you refrigerate it – it gets cloudy but returning it to room temperature cures the cloudiness.  I have not refrigerated mine.  Look how pretty!

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Oh!  And now all my posts have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

Roasted Garlic & Red Pepper Broccoli

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is easy & takes about 20 minutes.  The amount of garlic & crushed red pepper are your call.  I went pretty heavy with them.

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Roasted Garlic & Red Pepper Broccoli

INGREDIENTS

1 lb of broccoli – cut into florets

6 cloves garlic – minced

1 TBS (or less) crushed red pepper

2 TBS olive oil

S&P to taste

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DIRECTIONS

Heat the oven to 450.   Toss broccoli florets with the olive oil & spread in a single layer on a baking sheet.  Roast for ten minutes then add the garlic, crushed red pepper and S&P.  Carefully toss & roast another 8 minutes or so.  Be sure to stir the broccoli & garlic once or twice so the garlic doesn’t burn.

Serve!

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