Toasted Garlic & Coriander Oil

Yields enough for 1 to 1-1/2 batches of roasted vegetables.

by Jennifer Armentrout
from Fine Cooking
Issue 88
Last Edit Date: 3/6/2013 4:35:29 PM

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.

more about:

1-1/2 Tbs. extra-virgin olive oil
1 Tbs. finely chopped garlic (2 large cloves)
2 tsp. ground coriander
1 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper

In a small saucepan, combine the oil and garlic. Set over medium-low heat and 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.

Photo: Scott Phillips

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