Most vegetables don’t need any help to taste good, especially in the spring. Give me a plate of thinly sliced radishes and sugar snap peas, lightly oiled and salted maybe, and I’ll be a really happy girl. That said, some vegetables are absolutely exceptional when treated with just a little extra care.
One of my current favorite recipes (although not really a recipe, more of an assembly job) involves brushing root vegetables like carrots and sweet potatoes, red onions and mushrooms with a simple agave and lime marinade, tossing them onto a sheet pan and roasting them, over a low, slow heat, until tender, slightly caramelized and slightly curly around the edges.
Related: A 3-Ingredient Marinade For The Juiciest Chicken Breasts Ever
What’s really fun about this marinade – aside from the fact that it only has 3 ingredients, excluding salt and oil – is that it’s endlessly riffable. No agaves? Feel free to sub in the honey. Not a lime fan? A twist of orange or lemon would be absolutely delicious. I know not everyone is a big fan of cilantro, so you have the option of adding or completely replacing the green onions.
It’s also a great base for adding other flavors. To show creativity! Chopped garlic, smoked paprika, a little adobo sauce, or a splash of your favorite hot sauce would all be great additions.
Recipe: agave-lime vegetable marinade
- 1/4 cup neutral oil
- 2 tablespoons of agave
- 1 lime, zested and squeezed
- 2 tablespoons cilantro or finely chopped green onions (or a mixture of both)
- Salt and pepper to taste
- In a large bowl, combine the neutral oil, agave, lime juice and zest, cilantro and/or green onions and salt and pepper to taste.
- Brush the mixture over the vegetables, then transfer them to a baking sheet. Roast over low, slow heat until tender and the sugar in the agave is just a little caramelized.
Simpler recipes with 3 ingredients:
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