Moroccan-Style Spice Rub

Give your vegetables a Moroccan kick by tossing them with this warm spice mix before roasting. It pairs especially well with sweeter or starchy vegetables such as butternut squash, carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.

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  2 tsp. ground cumin
  
  


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  1 tsp. ground coriander
  
  


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  1/2 tsp. chili powder
  
  


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  1/2 tsp. sweet paprika, preferably Hungarian
  
  


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  1/2 tsp. ground cinnamon
  
  


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  1/4 tsp. ground allspice
  
  


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  1/4 tsp. ground ginger
  
  


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  1/8 tsp. cayenne
  
  


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  Pinch ground cloves
  
  

In a small bowl, mix all of the spices. In addition to the oil, salt, and pepper in the master recipe, toss 1 tsp. of the spice blend with a batch of vegetables before roasting.

Roasted Red Pepper and Paprika Sauce

Inspired by the flavors of Spain, this rosy sauce has a sweet-smoky flavor that’s perfect with beef.

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  2 Tbs. olive oil
  
  


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  3 large cloves garlic, finely chopped
  
  


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  Kosher salt
  
  


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  3/4 cup (5 oz.) coarsely chopped jarred piquillo or roasted red peppers
  
  


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  1 tsp. sweet smoked paprika
  
  


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  2/3 cup sour cream or crème fraîche
  
  


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  1 tsp. sherry vinegar; more as needed
  
  

Heat the oil in an 8-inch skillet over medium-low heat. Add the garlic and 1/2 tsp. salt, turn the heat down to low, and cook, stirring occasionally, until soft, about 3 minutes. Add the peppers and cook, stirring occasionally, for another 1 minute. Add the paprika, transfer the mixture to a food processor, and let cool for a few minutes. Pulse just until blended.

Transfer the mixture to a medium bowl and stir in the sour cream and vinegar. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt or vinegar.

Green Beans with Smoked Paprika and Almonds

If you don’t like spicy heat, use sweet pimentón instead.

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  Kosher salt
  
  


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  3/4 lb. green beans, preferably Spanish Musica, trimmed and cut on the diagonal into 2-inch lengths (3 cups)
  
  


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  1/2 cup thinly sliced shallots (about 2 medium)
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  1-1/2 tsp. granulated sugar
  
  


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  1/3 cup coarsely chopped Marcona almonds
  
  


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  1/4 tsp. hot Spanish smoked paprika (pimentón de la Vera)
  
  

Bring a large pot of well-salted water to a boil. Cook the beans in the water until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

Put the shallots and olive oil in a cold 12-inch skillet and set the pan over medium-high heat. Cook until the shallots begin to turn golden, stirring to break them into rings, about 2 minutes. Sprinkle the sugar over the shallots and stir constantly until they are golden all over, about 45 seconds. Add the almonds, stir well, and immediately add the beans and smoked paprika. Cook, stirring, until heated through, 2 to 3 minutes. Season to taste with salt and serve.