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Rosemary-Thyme-Lemon Oil

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Yields enough for 1 batch of roasted vegetables.

  • by from Fine Cooking
    Issue 88

Toss this infused oil with your vegetables before roasting to give them extra flavor. It's a terrific complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes.

  • 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

I love this infused oil. And I have quite the collection of bald lemons to prove it. I've been using this with brussels sprouts a lot through the winter.

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