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TOASTED GARLIC & CORIANDER OIL

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Yields enough for 1 to 1.5 batches of roasted vegetables.

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Ingredients

  • 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

Details

Preparation

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.

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