TOASTED GARLIC & CORIANDER OIL
Yields enough for 1 to 1.5 batches of roasted vegetables.
- 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
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.