Tis the season for roasting vegetables to within an inch of their lives. In the event that you’re tired of plain old roasted vegetables—which I don’t think is actually possible, but still—I highly recommend drizzling them with this bright, amazing cilantro-mint chutney. The original recipe has it with chicken kebabs, and I can confirm that it is also plenty delicious on a spoon. I’m pretty sure this would taste good on absolutely anything, perhaps including, say, cereal or ice cream, although I don’t intend to test that theory.

Chut-tastic

I also recommend making this amazing cilantro-mint chutney if you have mint and cilantro languishing in your fridge. Not that that happened to me or anything.

Cilantro-mint chutney
From Epicurious

1/2 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro
1 tablespoon fresh lemon juice
2 1/2 teaspoons minced fresh ginger
1 jalapeño chili, seeded, minced
2 tablespoons (or more) plain yogurt

Blend first ingredients in blender or processor. Blend in more yogurt if necessary to make smooth paste.

Drizzle over everything.