Explore simple ways to upgrade flavor with herbs, spices, and marinades.
1 Answer
Besides salt and pepper, you can add flavor to roasted vegetables with fresh or dried herbs, spices, garlic, onion, a touch of acid like lemon juice or vinegar, and a drizzle of maple syrup or honey for sweetness.
Detailed Explanation:
While salt and pepper are fundamental, a few extra ingredients can elevate your roasted vegetables from good to incredible:
- Herbs (Fresh or Dried):
- Hardy Herbs: Rosemary, thyme, oregano, and sage are fantastic. Toss them with the vegetables and oil before roasting.
- Delicate Herbs: Parsley, cilantro, dill, basil are best added after roasting to preserve their fresh flavor.
- Garlic and Onion:
- Minced or Sliced: Add minced garlic or thinly sliced onions (red or yellow) to the pan for the last 15-20 minutes of roasting.
- Garlic Powder/Onion Powder: These can be added at the start for a more uniform flavor.
- Spices:
- Classic: Paprika, cumin, coriander, chili powder, turmeric, smoked paprika.
- Warm Spices: A pinch of cinnamon, nutmeg, or allspice can be surprisingly good with root vegetables.
- Heat: Red pepper flakes or a dash of cayenne for a kick.
- Acids:
- Lemon/Lime Juice: A squeeze of fresh citrus juice after roasting brightens flavors and adds a zesty finish.
- Vinegar: A splash of balsamic, red wine, or apple cider vinegar can add tang and depth, often added towards the end of roasting or after.
- Sweeteners:
- Maple Syrup/Honey: A tiny drizzle (1-2 tsp per sheet pan) for the last 10-15 minutes of roasting helps with caramelization and adds sweetness, especially to root vegetables or Brussels sprouts.
- Cheese: A sprinkle of grated Parmesan or Pecorino Romano in the last few minutes of roasting adds a salty, umami kick and golden crust.
Pro Tip:
Don't be afraid to experiment with spice blends! Middle Eastern za'atar, Indian curry powder, or Italian seasoning can transform your roasted vegetables with minimal effort.