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Gary´s Cookbook

Cookbook

Rosemary-Thyme-Lemon Oil

Salad Dressings and Sauces

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Ingredient list

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

Preparation

- In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using. - Substitute the flavored oil for the plain olive oil in the master recipes and toss with the vegetables and salt and pepper 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.

Recipe detail

  •  
  • Country Region
  • Cost
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    1
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
  • Read
    1634

Notes

Pair with beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes

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