01.08.2021
The Best Spice Blend & Veggie Combos
Top spice blends and veggie pairings to make roasted vegetables exciting. Simple swaps, seasoning amounts, and roasting tips.
- Pair bold spice blends with vegetables that match their texture and flavor, such as curry for cauliflower and garam masala for chickpeas.
- Prep is simple: dice evenly, toss with oil and spice, roast in a single layer and flip once for even browning.
- Use substitution rules and seasoning guidelines so you can swap blends and adjust heat or sweetness to taste.
Many of us are starting new meal routines for the new year. Whatever culinary path you choose, there’s sure to be more vegetables on the menu. Spice blends are an excellent way to make vegetables more exciting, often by simply dicing and seasoning them before tossing everything in the oven. We put together a few of our favorite spice blends and vegetable pairings to take the guesswork out of meal planning. If you have a favorite recipe or spice blend and vegetable pairing, email us at spices@thespicehouse.com, or let us know in the comments below.
Be sure to explore our other favorite spice blends for vegetables along with our salt-free spice blends and sugar-free spice blends.
Curry Powder + Cauliflower
Cauliflower almost has a creamy flavor for a vegetable, making it a perfect canvas for bold curry powders, especially hot and spicy ones. This Curried Cauliflower with Brown Mustard Seeds recipe calls for our classic Sweet Curry Powder, but you can also substitute Maharajah Curry Powder, or Hot Curry Powder instead.
Maple Garlic Seasoning + Beets & Carrots
Carrots and beets are naturally sweet, but the sweet and savory Gateway to the North Maple Garlic Seasoning makes them almost like candy. We like serving these Sweet and Savory Roasted Beets and Carrots with roasted chicken or pan-fried pork chops. You can use this method of preparation for other favorite root vegetables, such as turnips, parsnips or sweet potatoes.
Marrakesh Market Blend + Eggplant
Eggplant is technically a berry, but this Moroccan Eggplant Steaks recipe makes you think of it as meat. You can serve this recipe as an entree alone, with a side of couscous or jeweled rice. Our Marrakesh Market Blend has a subtle balance of sweet spices and savory herbs, making it a customer favorite for roasted and grilled vegetables.
Pilsen Adobo Seasoning + Squash
Squash and pumpkin become tender and sweet when cooked, which is why adding some chile pepper heat to the equation is a great idea. Our Calabaza Caribeña recipe lays on the sweet heat with two blends, Pilsen Spicy Adobo Seasoning and our Pumpkin Spice.
Herbes de Provence + Radishes
Radishes are often served raw, but roasting them is an amazing and different way to prepare them. This Radis Rôtis aux Herbes de Provence recipe lowers their raw spicy bite and the Herbes de Provence is a sweet and aromatic accent. You could also place these radishes under a roasting chicken to catch any delicious drippings.
Garam Masala + Chickpeas
A healthy snack or a creative crouton, Spicy Roasted Chickpeas will be your new favorite way to cook garbanzo beans. Add them to a rice bowl or snack on them as is. Garam Masala is a highly aromatic mix that works nicely as an all-purpose seasoning. We like it especially for seasoning these roasted chickpeas.
Frequently Asked Questions
How do I roast vegetables using a spice blend?
Preheat the oven to 400 to 425°F. Cut vegetables into even pieces so they cook evenly. Toss with a little oil, salt, and your spice blend so the spices stick. Spread in a single layer on a sheet pan and roast until tender and browned, flipping once. Typical times: cauliflower 20–25 minutes, root veggies 35–45 minutes, eggplant 25–30 minutes, squash 20–30 minutes. Finish with acid or fresh herbs if desired.
Can I swap one spice blend for another?
Yes. Match the blend by flavor profile: swap one curry for another (mild for hot), use sweet-savory blends for root vegetables, choose Moroccan-style blends for grilled eggplant, and pick chile-forward blends for squash. When swapping, start with a small amount and taste as you go.
How much spice should I use per batch of vegetables?
As a guideline, start with about 1 teaspoon of blended spice per pound of vegetables for milder blends and 1 to 2 teaspoons per pound for stronger blends. For larger sheet-pan batches, 1 to 2 tablespoons for 2 to 3 pounds is a good starting point. Adjust to taste.
Which vegetables pair best with which spice blends?
Good pairings include: curry powder with cauliflower, maple garlic with beets and carrots, Marrakesh Market blend with eggplant, Pilsen adobo with squash, Herbes de Provence with roasted radishes, and garam masala with chickpeas.
Should I add spices before or after roasting?
Most dry blends are added before roasting so the flavors infuse and the spices toast a bit. Delicate fresh herbs or a squeeze of lemon are best added after cooking. If a blend is smoke-prone or contains delicate aromatics, add a portion midway or at the end.
Are these spice blends vegan and gluten free?
Most single-ingredient and many blended spices are naturally vegan and gluten free. However, blends can include anti-caking agents or cross-contact with gluten. Always check the product label for allergens and processing notes to be sure.
How should I store spice blends so they stay fresh?
Keep spice blends in airtight containers away from heat, light, and humidity. Store in a cool, dark cabinet. Ground blends are best used within 6 to 12 months for peak flavor. Whole spices last longer if you grind them when needed.
How do I roast vegetables using a spice blend?
Preheat the oven to 400 to 425°F. Cut vegetables into even pieces so they cook evenly. Toss with a little oil, salt, and your spice blend so the spices stick. Spread in a single layer on a sheet pan and roast until tender and browned, flipping once. Typical times: cauliflower 20–25 minutes, root veggies 35–45 minutes, eggplant 25–30 minutes, squash 20–30 minutes. Finish with acid or fresh herbs if desired.
Can I swap one spice blend for another?
Yes. Match the blend by flavor profile: swap one curry for another (mild for hot), use sweet-savory blends for root vegetables, choose Moroccan-style blends for grilled eggplant, and pick chile-forward blends for squash. When swapping, start with a small amount and taste as you go.
How much spice should I use per batch of vegetables?
As a guideline, start with about 1 teaspoon of blended spice per pound of vegetables for milder blends and 1 to 2 teaspoons per pound for stronger blends. For larger sheet-pan batches, 1 to 2 tablespoons for 2 to 3 pounds is a good starting point. Adjust to taste.
Which vegetables pair best with which spice blends?
Good pairings include: curry powder with cauliflower, maple garlic with beets and carrots, Marrakesh Market blend with eggplant, Pilsen adobo with squash, Herbes de Provence with roasted radishes, and garam masala with chickpeas.
Should I add spices before or after roasting?
Most dry blends are added before roasting so the flavors infuse and the spices toast a bit. Delicate fresh herbs or a squeeze of lemon are best added after cooking. If a blend is smoke-prone or contains delicate aromatics, add a portion midway or at the end.
Are these spice blends vegan and gluten free?
Most single-ingredient and many blended spices are naturally vegan and gluten free. However, blends can include anti-caking agents or cross-contact with gluten. Always check the product label for allergens and processing notes to be sure.
How should I store spice blends so they stay fresh?
Keep spice blends in airtight containers away from heat, light, and humidity. Store in a cool, dark cabinet. Ground blends are best used within 6 to 12 months for peak flavor. Whole spices last longer if you grind them when needed.
Hi Karen,
We still carry that same spice blend, but have renamed it Bloody Mary Mate.
You used to carry a blend called Wauwatosa Village and I loved to add it to sautéed fresh vegetables. I also used to have many children. Now, my husband and I are empty nester and I find I am almost out of my Wauwatosa Village, what do you recommend as a replacement as I can not find it on your spice list??
Respectfully,
K.W.
These all sound so good! Thank you for sharing!