Roasted Vegetable Spice Blend
A fragrant, well-balanced seasoning blend designed to bring out the natural sweetness and caramelized depth of roasted vegetables. Mix with oil before tossing raw vegetables, or dust directly onto hot roasted vegetables to finish. Keep a jar on hand for quick, flavorful vegetable sides year-round.
- Prep
- 7 min
- Cook
- —
- Total
- 7 min
- Makes
- Makes about 1/2 cup (8 tablespoons, 65 g)
Steps
Before you start
- Use dried herbs, not fresh, so the blend stays dry and shelf-stable
- Ensure all measuring spoons and the mixing bowl are completely clean and dry
- Work in good light so you can see when the spices are evenly combined
- Have a small airtight glass jar ready for storage
Measure all spices
- Using measuring spoons, carefully measure 3 tbsp (21 g) paprika, 2 tbsp (18 g) garlic powder, 2 tbsp (16 g) onion powder, 1 tbsp (3 g) dried thyme, 1 tbsp (3 g) dried rosemary, 1/2 tsp (1 g) black pepper, and 1/2 tsp (3 g) sea salt into a small mixing bowl.
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Ready when: All ingredients measured and in the bowl
Tip: Level off each spoon with the flat side of a knife for accuracy—seasoning blends depend on proper proportions to balance flavor.
Whisk until evenly combined
- Using a whisk or the tines of a small fork, stir and break up any clumps in the garlic and onion powders, then whisk all the spices together for 1–2 minutes until the paprika is evenly distributed and the blend has a uniform reddish-tan color throughout with no streaks of white from the powders.
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Ready when: Spices are evenly combined with consistent color and no visible clumps
Tip: Press any stubborn clumps of garlic or onion powder against the side of the bowl with the back of the whisk—this prevents unpleasant bursts of concentrated powder when you use the blend.
Transfer to jar and seal
- Pour the spice blend carefully into a clean, dry airtight glass jar (4–8 oz capacity).
- Screw the lid on tight, pressing down firmly until you feel resistance, ensuring a complete seal with no spice escaping around the edges.
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Ready when: Jar is sealed tightly with no spice visible at the edges
Tip: The jar must be completely dry inside before pouring in the spices—any moisture will cause clumping or encourage mold growth during storage.
Label and store
- Using a label, painter's tape, or waterproof marker, write 'Roasted Vegetable Spice Blend' and today's date on the jar.
- Place the sealed jar in your pantry in a cool, dark spot away from direct sunlight, heat sources like the stove, and areas with moisture.
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Ready when: Jar is labeled clearly and stored in a proper location
Tip: A clearly labeled, dated jar makes it easy to remember what you've made and when, so you can use it within the 6-month peak flavor window.
Good to know
Tips
- For even more depth and intensity, lightly toast the dried thyme and rosemary in a dry skillet over low heat for 1–2 minutes, stirring often, until fragrant. Spread on a plate to cool completely, then measure and add to the bowl. This brings out the natural oils in the herbs.
- Freshly ground black pepper will give the blend more aromatic punch than pre-ground; if you have a spice grinder or pestle and mortar, grind whole peppercorns just before measuring.
- Use high-quality spices and dried herbs from containers you've stored in cool, dark conditions. Old spices (more than a year old) will be less vibrant and flavorful.
- This blend is equally delicious on roasted vegetables, tossed with popcorn and melted butter, or rubbed on chicken thighs before roasting.
Make ahead
Make this blend in larger batches—double or triple the recipe—and keep several jars ready in the pantry. Prepare up to 6 months in advance; the blend will remain flavorful in cool, dark storage.
Storage & reheating
Store in an airtight container in a cool, dark pantry for up to 6 months. The paprika may fade slightly in color after 4–5 months, but the blend will still be flavorful. If stored in the freezer in an airtight jar, it will stay vibrant for up to 1 year, though the dried herbs may lose some aromatic punch over time. No reheating is necessary. To use: combine 1–2 tsp of the blend with 1–2 tbsp neutral oil (olive, vegetable, or avocado oil), toss with 1–2 lbs of chopped fresh vegetables (carrots, Brussels sprouts, bell peppers, broccoli, etc.), and roast at 425°F (220°C) for 25–35 minutes, stirring once halfway through, until tender and caramelized. Alternatively, dust the blend directly onto hot roasted vegetables right before serving.
Substitutions
- paprika → smoked paprika. Use the same amount (3 tbsp) for a richer, deeper, slightly smoky flavor that works beautifully with heartier vegetables like sweet potatoes and Brussels sprouts.
- dried thyme → dried oregano or dried marjoram. Replace 1 tbsp dried thyme with 1 tbsp dried oregano for a brighter, more Mediterranean profile; use the same amount of marjoram for a subtler, slightly sweet herb note.
- fine sea salt → omit the salt entirely. Skip the 1/2 tsp sea salt to keep the blend unsalted; you can then add salt directly to taste when cooking, which gives you more control over sodium levels in your dishes.
- black pepper → red pepper flakes. Replace 1/2 tsp black pepper with 1/4 tsp red pepper flakes for a gentle heat and fruity warmth. Adjust to taste; start with less if you prefer milder spice.
