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

Photo credit: Victor Protasio

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

INGREDIENTS

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
Za'atar

Directions

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

 

best-vegetable-seasoning-spices-for-roasted-veggies-recipe
Photo credit: Brian Woodcock


Ingredients

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
Sumac
Shichimi togarashi

Directions

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.

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