Adapted 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.
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