Spicing up vegetables is a sure way to add flavor and taste, even for those who are picky about eating them. Roasting the vegetables with spices caramelizes the seasoning while sealing in the flavor.
The spice enzymes and chemicals will be absorbed into the vegetable during roasting. Finding the right spice and roasting style will make everyone want seconds.
To evenly coat the vegetables with a dry spice mix is best to mix in a little olive oil or if you wish to use a neutral flavored oil avocado oil could be used. The best way to do this is add the oil and spices to the bottle of the mixing bowl first, then add the vegetables and mix.
Here are some ideas of what vegetables and spices to roast together.
This spice mix will give vegetables a Moroccan blast of flavor. This warm to the palate spice mix pairs especially well with sweeter or starchy vegetables such as butternut squash, carrots, cauliflower, potatoes and sweet potatoes.
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chili powder
1/2 tsp. sweet paprika, preferably Hungarian
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne
A pinch of ground clove
In a small mason jar, mix all 10 spices.
To a large bowl add 1 teaspoon of the spice mix and 1 or 2 tablespoons of olive oil, add diced or chopped vegetables, and mix well.
Mix this infused oil with your vegetables before roasting to give them extra flavor. It’s a delectable complement to roasted beet, sweet potatoes, butternut squash, carrots and cauliflower.
Zest of 1 large lemon, removed in long strips with a vegetable peeler
2 tbs. extra-virgin olive oil; more as needed
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
Over medium-low heat in a small saucepan, combine the lemon zest and oil. Cook until the lemon zest bubbles steadily for about 30 seconds. Remove from heat and let cool, about 3 minutes. Stir in the herbs and let sit 20 minutes more before using. This allows for flavors to infuse.
Chop or dice the vegetables, add Rosemary Thyme Lemon Oil to large bowl, add vegetables and mix to coat well.
Ginger Lemon Soy Infusion
Give roasted vegetables an Asian flavor by mixing them up with this savory infusion. Try roasting it with: broccoli, beets, carrots and cauliflower.
1-inch piece fresh ginger
1 tsp. fresh lemon juice
½ tsp. soy sauce
Set a small fine strainer in a small bowl. Peel and finely grate the ginger. Put the grated ginger in the strainer and extract the ginger juice by pressing the ginger in the sieve with the back of a small spoon.
Transfer ½ teaspoon of ginger juice to another small bowl and discard the rest or save for another use. Stir in the lemon juice and soy sauce. Toss with a batch of vegetables after roasting.
With this spice mix so the flavor is not robbed by the strong flavor of olive oil, roast your vegetables with avocado oil, which has a neutral flavor.
This tasteful, spiced oil is made to be tossed with roasted vegetables as soon as they come out of the oven. It tosses well with: roasted asparagus, roasted beets, broccoli, cauliflower or green beans.
Have this infused flavored oil ready as soon as the roasted vegetables are out of the oven.
1-1/2 tbsp. extra-virgin olive oil
1 tbsp. finely chopped garlic (2 large cloves)
2 tsp. ground coriander
1 tsp. fresh lemon juice
Himalayan salt and freshly ground black pepper
Set a small saucepan over medium-low heat, with combined olive oil and garlic. Cook until the smaller pieces of garlic turn light golden-brown, about 3 minutes. Stir in the coriander and cook for about 20 seconds. Immediately remove from the heat and transfer to a small heatproof bowl to prevent overcooking. Keep warm.
Sprinkle the roasted vegetables with the lemon juice, season to taste with salt and pepper, and arrange on a serving platter. Spoon the toasted garlic oil over the vegetables.
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