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How do you season your (cooked) vegetables?

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Replies

  • mutantspicy
    mutantspicy Posts: 624 Member
    Tonight I intend to roast butternut squash on the barbecue, I will lightly coat with olive oil, and dust with smoked paprika.
  • Aaron_K123
    Aaron_K123 Posts: 7,122 Member
    Bacon
  • inertiastrength
    inertiastrength Posts: 2,343 Member
    10g of butter is only 70 cals and goes a long way if you melt it in the pan and then toss the veggies in it. I usually just do 10-15g butter, garlic powder salt and pepper. On occasion I'll also add parmesan and maybe less butter or use I can't believe it's not butter light to offset some cals
  • DrizztGirl82
    DrizztGirl82 Posts: 85 Member
    I have about 20 different random seasonings at home (like steak, veggie, Cajun, Korean BBQ, lemon pepper, and random other ones) and I sprinkle whatever sounds good that day. Some of them are wonderful (like the steak one) and some aren't the greatest on specific veggies. But it's whatever you think sounds good.
  • forestdweller46
    forestdweller46 Posts: 28 Member
    Roasting your veggies, yes, the asparagus and even stuff like bok choy, with just a touch of good quality "no stick spray" brings out the flavor and sweetness. Afterwards, maybe a dash of sea salt [comes in flavors!] or a drop of sesame oil? Do NOT use the dollar store spray because it sticks to your pans. :o Pot scrubbing is not on the list of MFP exercises.
  • icemom011
    icemom011 Posts: 999 Member
    Adobo, salt, pepper, garlic powder, paprika, basil, rosemary, thyme, oregano, parsley, whatever I'm in the mood for. Curry powder, hot sauce. I eat loads of vegetables, raw and cooked, so many combinations to satisfy different cravings. Have fun, experiment, find what you like!
  • COGypsy
    COGypsy Posts: 1,415 Member
    Butter, cheese sauce, ranch, and tabasco. My vegetable consumption is roughly on par with that of a 7 year old. Pretty sure that's why they make multi-vitamins!
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