Easy ways to add flavor
Roasting gives vegetables enough extra flavor that they’re terrific to eat as is—maybe brightened with a dash of lemon juice. This is perfect for a casual dinner, but for fancier occasions I’ve come up with several simple ways to add even more flavor. I toss the vegetables with a Moroccan-style spice rub
or a lemony oil infused with rosemary and thyme
before roasting, as both can stand up to the high heat of the oven. But I reserve flavorings that would burn in a hot oven to add after roasting. These include a Japanese toasted sesame salt called gomasio
and a pan-Asian gingery lemon-soy splash
. For a touch of the Middle East, I make a toasted garlic and coriander oil
, and for a taste of France, the caramelized shallot butter
is a personal favorite.
In general, when flavoring roasted vegetables (particularly after roasting), you want to avoid liquids because they’ll soften any crisp edges that develop during roasting. The ginger-soy splash here is a compromise: I love the flavors enough to sacrifice a little crispness—plus it’s really not much liquid.