Join the Clinical Nutrition staff in celebrating National Nutrition Month with local business Spice Merchants®, during the Farmers’ Market this Wednesday.


Come fill your senses: enjoy the aroma, see the beautiful array of color, touch and taste fresh and dried herbs and spices. See a demonstration of the use of a mortar and pestle to grind fresh spices. Taste samples of seasoned roasted potatoes and carrots.
Using herbs and spices while cooking adds flavor to food without adding extra salt or the additional calories from sugar or fat. Studies continue to show the health benefits of herbs and spices, which includes protective antioxidants and anti-inflammatory properties.

“Spice a dish with love and it pleases every palate.” ~Plautus

Roasted Potatoes and Carrots
Preheat oven to 425⁰
Line baking pan with foil and spray lightly with cooking spray
In a bowl toss cleaned and cubed potatoes and carrots with olive oil and mixed herbs. Our roasted vegetables were seasoned with Salt-Free Lakeside Herb Blend from Spice Merchants® a blend of thyme, chervil, parsley, basil, marjoram, celery, savory, rosemary and lemon zest.
(Start with 1 pound of vegetables, 1 ½ teaspoons of olive oil and 1-1 ½ teaspoons of herb mixture and adjust seasoning to taste.)
Spread mixture in single layer on baking pan and roast for 20-25 minutes, turning once during baking.

Special thanks to the Southeast Michigan Dietetic Association for their generous grant donation which allowed us to provide samples today!

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