This seasoning blend is pretty much my go-to spice when cooking a wide assortment of dishes and sides. I’ve used it on steak, chicken, eggs, Brussels sprouts, asparagus, cauliflower, fish, and a few other things. It’s virtually a zero-salt seasoning (and can be) that really brings out the flavor of foods of all kinds.
I’m posting this today, because I’m about to post my recipe for roasted Brussels sprouts in a balsamic/honey sauce, and I roast the sprouts with this seasoning.
The recipebelow will make just over 2 cups of seasoning. I normally make about four times that, if not more, and give some away to friends and family at holidays (it’s that popular).
All you will need is a large, dry, mixing bowl, a large spoon, and spice jars or Mason jars for the seasoning afterwards.
Ingredients
- 1 cup paprika (preferably smoked)
- 1/2 cup rubbed sage
- 1/2 cup thyme
- 1/2 cup rosemary
- 1 TBSP fine hymalayan/sea salt (OPTIONAL)
A special note on buying seasoning: you can always find most of your spices at a regular grocery store, and I do that myself when I need another dill or celery seed or whatever in a single jar portion. However, when making my own blends (Omega spice or rib-rub, for example), I go to Hispanic or international markets for the bulk seasoning they usually have. You’l find that the prices for half-pounds and pounds of seasoning is lower than if you bought the jarred version at the grocery store. And for the seasoning you use regularly, it’s cost-effective to keep more on hand and just transfer to your seasoning rack when you’re low.
Directions
- Add in all ingredients into a large mixing bowl.
- Mix thoroughly
- Place in small seasoning shakers with large holes or a square flap
- Apply as you would Old Bay, cajun seasoning, or anything else (use a heavy hand)
Use
Apply to anything savory. It’s particularly good on:
- Brussels sprouts
- Asparagus
- Cauliflower
- Fish
- Beef
- Poultry
- Lamb
- Goat
- Eggs
- JUST ABOUT ANYTHING
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