Flavor Profiles

Flavor profiles (portions are per pound of vegetables)

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• Au naturale: 1 to 2 tbs. oil + Salt + Pepper (great on any vegetable)
• French: 1/2 tsp. Dijon Mustard + 1/2 tbs. Sherry Vinegar + 1 tbs. Oil (great on asparagus, brussels sprouts, carrots, cauliflower, green beans, sugar snap peas)
• Farmers Blend: 1/2 tsp. Dijon Mustard + 1/2 tbs. Sherry Vinegar + 1/2 tbs. Brown Sugar / Maple Syrup + 1 sprig of Thyme + 1 tbs. Oil + S&P (great on bok choy, broccoli, brussels sprouts, carrots)
• Japanese: 1/2 tbs. Miso + 1/2 tbs. Rice Vinegar + 1 tbs. Soy Sauce +  1 tbs. Oil + S&P (great on bok choy, broccoli, carrots, eggplants)
• Chinese: 1 tbs. Soy Sauce + 1 tsp. Rice Vinegar + 1 tsp. Sesame Oil + 1 tbs. Oil + S&P (great on bok choy, broccoli, carrots, eggplant)
• Jerk: 2 tsp. Jerk / Cajun Blend (or make your own blend) + 1 tbs. Oil (great on carrots and potatoes)
• Greek: 2 tsp. lemon juice + 1/2 tsp. dried oregano (or 1 tsp fresh) + 1.5 tbs. Oil + S&P (great on asparagus, brussels sprouts, butternut squash, carrots, sweet potatoes, zucchini)
• Sweet and Tart: 1/2 tbs. Maple Syrup + 1/2 tbs. balsamic vinegar + 1 tbs. Oil + S&P (great on beets, brussels sprouts, butternut squash, carrots, parsnips, sugar snap peas, sweet potatoes)
• Sweet and Savory: 1/2 tbs. Dijon Mustard + 1/2 tbs. Honey + 1 tbs. Soy Sauce + 1 tbs. Oil + S&P (great on brussels sprouts, carrots, parsnips, sugar snap peas, sweet potatoes)
• Your Own Creation: Open your fridge and pantry and see what creative combination you come up with and share with us!

from Cook Smart website.

Measured for a pound of veg. Mix with olive oil and roast at 425 until browned.