Menu Enter a recipe name, ingredient, keyword...



Yields enough for 1 to 1.5 batches of roasted vegetables.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1.5 Tbls. Extra-virgin olive oil
  • 1 tbls finely chopped garlic (2 large cloves)
  • 2 tsp ground coriander
  • 1 tsp fresh lemon juice
  • kosher salt and freshly ground black pepper



Step 1

in a small saucepan, combine the oil and garlic. Set over medium low heat and cook until the smaller pieces of garlic turn light golden brown about 3 min. Stir in the coriander and cook for about 20 seconds. Immediately remove from the heat and transfer to a small heatproof bowl to prevent overcooking. Keep warm.

Sprinkle the roasted vegetables with the lemon juice, season to taste with salt and pepper, and arrange on a serving platter. Spoon the toasted garlic oil over the vegetables.


You'll also love

Review this recipe

GARLIC LIME SEASONING Green Beans and Mushrooms with Garlic Sauce