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Spiced Chilli Oil (to drizzle over roasted vegetables) takes 5 minutes to prepare.

Spiced Chilli Oil (to drizzle over roasted vegetables) takes 1 minutes to cook.

Spiced Chilli Oil (to drizzle over roasted vegetables) makes 24 servings.

The ingredients for Spiced Chilli Oil (to drizzle over roasted vegetables) are:

1 cup olive oil
4 cloves garlic - chopped
2 tsp crushed red chilli pepper
2 tsp paprika
3/4 tsp cumin
2 tbsp tomato paste
2 tsp orange zest
1/4 cup orange juice
salt and black peper

Here is how you make Spiced Chilli Oil (to drizzle over roasted vegetables):

In a small pan heat 2 tbsp oil with the garlic, chilli, paprika and cumin. Cook for around 30 seconds until fragrant. Add tomato paste and orange zest and cook until slightly darkened - around 30 seconds. Add the orange juice, remaiing oil, salt and pepper.Remove from heat and combineI found it went lumpy and claggy and the oil would not blend well so I put it in the blender and gave it a whizz to mix it up.Serve t tbsp portions drizzled over roasted vegetables or anything else you want to give a little spice to.Serving Size: MAkes 1 1/4 cups - 1 tbsp serving has 84 caloriesNumber of Servings: 24Recipe submitted by SparkPeople user CHOOKIECHICK.

The nutritional information for Spiced Chilli Oil (to drizzle over roasted vegetables) is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 83.6

• Total Fat: 9.0 g
• Cholesterol: 0.0 mg
• Sodium: 21.6 mg
• Total Carbs: 0.9 g
• Dietary Fiber: 0.1 g
• Protein: 0.2 g