Kicking Up The Flavor Of Vegetables With Dry Rubs
By Joe Johnson
When you are not a big fan of vegetables, it is difficult to imagine actually enjoying them when staring at a bunch of green beans on your plate. There is a solution though, and it comes in the form of dry rubs.

Dry rubs are a combination of spices that are usually used to add flavor to meats prior to cooking. However, with a little imagination you can add this same flavor to your vegetables, taking them from bland and ordinary to sumptuous and delicious.

The process is simple. Place your chosen vegetable in a roasting pan and lightly drizzle with an oil of your choice...we usually use olive oil. Then take your favorite dry rub, and liberally sprinkle to taste over your vegetable. Stir the vegetables, oil and dry rub together to thoroughly coat, and place

in a 400-425 degree oven to roast. It is that simple.

The great thing is that dry rubs work with just about any vegetable...beans, beets, broccoli, potatoes, and more. It is entirely up to you and your culinary imagination to decide which dry rub to use and on which vegetables. A couple of common and popular combination are Lemon-pepper and green beans and Poultry or Steak Rub and potatoes.

Try this technique and we guarantee you won't see your vegetables the same way ever again!

About the Author

Joe Johnson is a founding partner with Caroline's Rub - Fine Spice Creations, where he is in charge of product promotion and development, and where he serves as the executive chef.