Best Vegetable Seasonings - Roasted Veggies 8 Ways - Moroccan, Indian

Roasted Carrots - Spiced 8 Ways - Moroccan, Indian, Balsamic, Honey


3 lb whole carrots, peeled
Olive oil
Kosher salt, to taste
3 garlic cloves, minced
Juice of 1/2 lime
Chopped fresh dill or parsley, to garnish

1 tbsp RawSpiceBar's spices of choice:
Ras el Hanout
Cardamom Summer
Saigon cinnamon
Pumpkin pie spices
Apple pie spices
Quatre Epices
Chinese Five Spice


Preheat the oven to 400 degrees F.
Arrange the peeled carrots in a single layer on a large lightly-oiled baking sheet.
Add 2-3 tbsp olive oil. Add the spices, salt and pepper, and minced garlic. Toss to combine.
Bake in the 400 degrees F heated-oven for 40-45 minutes or until the carrots are fork-tender and caramelized or browned in some parts.
Remove from the oven. Arrange on a serving platter and add the lime juice and fresh dill or parsley for garnish. Enjoy!

Roasted Cauliflower - Spiced 6 Ways - Parmesan, Garlic, Curry



1 head cauliflower
1 sliced medium onion
4 unpeeled garlic cloves
3 tbsp olive oil
Kosher salt
1/2 cup grated Parmesan

1 tbsp RawSpiceBar's spices of choice:

Herbes de Provence
Greek seasoning
Italian seasoning
Tandoori masala
Cajun seasoning
Blackened seasoning
Shichimi togarashi


Preheat oven to 425°F. Cut 1 head cauliflower into florets, place on a baking sheet and top with sliced onion, thyme, garlic cloves (unpeeled) and 3 tbsp olive oil. Season with salt to taste and spices of choice and toss to coat. 
Roast, turning twice, 35-40 minutes. Add 1/2 cup grated Parmesan, toss and roast another 10-12 minutes, until tender.

Global Spices, Shipped Seasonally.

Get Cooking With Better Spices