When I’ve had a very busy day or my energy is low after a rambunctious toddler runs me around the house, I have little creativity left in me to think of dinner. This happens at least two times a week, which generally leads to a dinner of roasted vegetables, bread, and either buttered rice or noodles. Sometimes I will have leftover protein and will toss that into the mix, chilled, resulting in a vegetable and rice bowl of some sort. It is not a luxurious meal, but it’s filling and home-cooked versus opting for frozen pizzas or chicken nuggets. 

I often season the vegetables with the same spices, regardless of the vegetables I have. Eventually, it dawned on me that I should just get ahead of myself and make a blend for the house that’s readily accessible on those days that get away from us. I keep salt and black pepper out of the blend so I can adjust the seasoning as needed. Drizzle a little olive oil on the vegetables, toss with a tablespoon or more of the blend, and sprinkle with salt and black pepper. Roast at 400 degrees until the vegetables are tender but still have a bite to them. I’ve also used this spice blend to season crunchy bread toasted in the oven or in a quick marinade for chicken. 

Whether you use this recipe or prefer a different blend of spices in your cooking, take a minute to make a spice blend ahead of time for those evenings that creativity in the kitchen is lacking but a home cooked meal sounds better than a frozen dinner. Our lives are busy and stressful right now — it’s okay to find shortcuts to simplify what you can. 

Everyday Spice Blend

Ingredients
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon dried parsley

Directions 

1. In a small bowl, whisk together all ingredients until evenly combined. Store in an airtight container, use as desired. 

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