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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!

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

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!

Joe Johnson is a proud Texan and founding partner and chief pit-master with Caroline's Rub, where he is in charge of product promotion and development for their line of gourmet dry rubs, smoked salt, and Texas chili seasoning.

Article Source: EzineArticles.com

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