Toasted Garlic & Coriander Oil
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Yields enough for 1 to 1-1/2 batches of roasted vegetables.
by Jennifer Armentrout
from Fine Cooking
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