Yield: Yields enough for 1 to 1-1/2 batches of roasted vegetables.
This warm, spiced oil is meant to be tossed with roasted vegetables as soon as they come out of the oven. It’s especially good with roasted asparagus, beets, broccoli, cauliflower, fennel, green beans, mushrooms, and turnips.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is my favorite thing to drizzle on roasted cauliflower. It totally transforms it into an exotic, savory side dish.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?