- When cooking up an elaborate dinner or something simple, roasted vegetables with a dash of herbs is an elegant addition to any table. While cooking, the scent of these herbs will permeate the air, hinting at the full flavor that saturates the vegetables during the cooking process. With such a wide range of spices on the market, knowing what herbs to use for roasted vegetables will save you time and money.
- Oregano's flavor has a blending effect; if you are roasting several types of vegetables, a dash of oregano lightly sprinkled on top will meld several flavors together and add a slight warmth to the taste. Oregano can be sprinkled along with a dash of basil and olive oil for an Italian flair on roasted vegetables. The intensity of oregano is usually stronger dried as opposed to fresh and has a slightly bitter taste that ranges from mild to spicy.
Oregano contains antimicrobial and anti-fungal properties and is very high in antioxidants; it can even be found in health food stores in oil form for its many health benefits.
- Basil adds a bright, refreshing flavor to roasted vegetables and combining with roasted garlic is recommended to give the vegetables flavor reminiscent of pesto. There is nothing quite like the taste of fresh basil, which is one of the most versatile herbs, which sometimes contains a slight peppery, minty flavor with a touch of lemon. Basil is recommended on top of potatoes, tomatoes, asparagus and practically any vegetable you plan on roasting. Basil contains an ample amount of beta carotene, an antioxidant.
- Due to its high chlorophyll content, parsley tends to soften the strength of strong spices, such as garlic and onions, so a little goes a long way. Parsley gives a fresh, slightly grassy or herbal flavor to anything it is added to and would be nicely paired with basil for a modern touch to roasted vegetables and will make it seem like you took a good amount of preparation, even though all it took was a few seconds. It is best to use sprigs of fresh parsley, chopped small and sprinkled or rubbed into the vegetables along with whatever condiments and oils you like to use.
- Tarragon is usually described as having a licorice, peppery taste, but there is no question that this herb gives an exotic flavor kick to anything it is added to. Best freshly chopped and paired with a couple tablespoons of white wine vinegar and olive oil, it is ideal on artichokes, eggplant, squash and asparagus. It matches nicely with a bit of parsley chopped on top of roasted potatoes and onions.