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Toasted Garlic & Coriander Oil

Scott Phillips

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

 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.


  • 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.


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Reviews (1 review)

  • whatscooking | 06/20/2008

    This is my favorite thing to drizzle on roasted cauliflower. It totally transforms it into an exotic, savory side dish.

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