My biggest offense had become roasting whatever vegetables I had and dousing them with sriracha, to the point where I was going through an entire giant bottle of the stuff a week. Would I ever order that at a restaurant? Absolutely not. You can imagine, though, that after eating a side of vegetables with my sriracha at least once a day, just roasted veggies with olive oil and whatever herbs I had around was just a little boring. Introducing: lemon salt!!
3 tablespoons good kosher salt
1.5 tablespoons of lemon zest (1 lemon)
Simply zest the lemon, add it to the salt, at give it a little whirl around the food processor. You're done!
Note: I don't bake or roast with it, although I'm sure that would also be amazing. Instead, once your dish comes out of the oven, immediately sprinkle it with the lemon salt - using your best judgement as to the amount. Kind of like with french fries how they're salted after coming out of the frier. Delish!
4 medium carrots
4 similarly sized parsnips
3 tablespoons olive oil
5 tablespoons fresh rosemary
Cut the carrots and parsnips into the french fry shape.
In a large bowl, toss the carrots and parsnips with the olive oil. Tear the rosemary with your hands, toss into the mix!
In a 400 degree oven, roast the veggies for 25 minutes. Then, either turn up the heat to 515 degrees (this is for if your broiler doesn't work like mine), or turn on the broiler and let them finish roasting. Watch them closely! They can go from perfectly crispy to burnt to a crisp in the time it takes to refill your wine.
Once they come out, sprinkle with the salt. For this amount, I used about a teaspoon.