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Yields enough for 1 batch of roasted vegetables.
by Jennifer Armentrout
from Fine Cooking
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
In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.
Substitute the flavored oil for the plain olive oil in the master recipe and toss with the vegetables and salt and pepper before roasting. Once the vegetables are on the baking sheet, pick out and discard the lemon zest.
If the vegetables seem a little dry after roasting, toss them with additional oil before serving.
Photo: Scott Phillips