Recipe: Rosemary-Thyme-Lemon Oil

roasted green beansAdapted from a story by editor Jennifer Armentrout from Fine Cooking, this infused oil can be added to roasted vegetables before cooking or to steamed vegetables afterward. It provides a lovely complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes. Yields enough for about one to two pounds of roasted vegetables. 

Zest of 1 large lemon, removed in long strips with a vegetable peeler
2 tablespoons extra-virgin olive oil; more as needed
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

Combine the lemon zest and oil in a small saucepan. Gently warm over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from stove and let cool briefly, about 3 to 5 minutes. Stir in the herbs and let sit at least 15 minutes before using. Toss with vegetables before roasting. Once the vegetables are on the baking sheet, pick out and discard the lemon zest.

If the vegetables seem a little dry after roasting, toss them with additional oil before serving. If using on steamed vegetables, go ahead and prepare them and then toss with the prepared oil, again picking out the zest before serving. 

More on CookFearless

roasted carrots squareA quick guide to roasted vegetables

 

sliced herb lemon butterLearn to make flavor-infused “finishing butters”

 

Vinegar & OilHow to make vinaigrette (video lesson)

 

Spices collectionA “cheat sheet” to flavor profiles 

 

Comments

  1. Vegetables add colour, taste, texture and bulk to our daily diet.
    There are dozens of different vegetables that can be prepared in literally hundreds of ways.

Trackbacks

  1. [...] spices (such as this homemade Cajun seasoning) or a finishing butter infused with fresh herbs or a rosemary-thyme-lemon oil. See my Cheat Sheet to Flavor Profiles for more [...]

Speak Your Mind

*