Roasted Vegetable Medley with Garlic Infused Olive Oil

This roasted vegetable medley leans into simple, satisfying flavor: tender vegetables, browned edges, and the rich savory lift of Garlic Infused Olive Oil. It’s the kind of easy side dish that feels right at home next to just about anything.

Garden Infuzions

Roasted Vegetable Medley with Garlic Infused Olive Oil

A colorful sheet pan of caramelized vegetables finished with Garlic Infused Olive Oil for bold, savory flavor in every bite.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 people

Course: Dinner, Lunch, Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 red bell pepper cut into 1-inch pieces
• 1 yellow bell pepper cut into 1-inch pieces
• 1 medium red onion cut into wedges
• 1 cup carrots cut into 1/2-inch coins
• 3 tablespoons Garlic Infused Olive Oil
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice

Equipment

• 1 Large mixing bowl for tossing the vegetables
• 1 Rimmed baking sheet large enough to hold vegetables in a single layer
• 1 sheet Parchment paper for easier cleanup
• 1 Chef’s knife for chopping vegetables
• 1 Cutting board for prep
• 1 set Measuring spoons for oils and seasonings

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Add the broccoli, cauliflower, bell peppers, onion, and carrots to a large bowl.
3. 3. Drizzle with Garlic Infused Olive Oil and extra-virgin olive oil, then season with salt, black pepper, thyme, and oregano. Toss until everything is evenly coated.
4. 4. Spread the vegetables in a single layer on the prepared sheet pan.
5. 5. Roast for 20 minutes, then stir the vegetables and rotate the pan.
6. 6. Continue roasting for 12 to 15 minutes, until the vegetables are tender and the edges are deeply browned.
7. 7. Transfer to a serving dish, then finish with parsley and lemon juice.
8. 8. Serve warm.

Notes

For the best roasted texture, keep the vegetables dry before seasoning and avoid overcrowding the pan. The garlic-infused oil brings the savory backbone, while the parsley and lemon finish the dish with a fresh, bright lift. If using softer vegetables like zucchini or cherry tomatoes, add them during the last 12 to 15 minutes of roasting.

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Recipe Tips

Cut the vegetables into similar sizes so they roast evenly. If your pan looks crowded, use two sheet pans so the vegetables can brown instead of steam. Stir once halfway through roasting for the best mix of tender centers and caramelized edges.

Serving Suggestions

Serve this medley alongside grilled chicken, roasted fish, baked pasta, or a simple grain bowl. It also works nicely as a warm topping for couscous, rice, or crusty bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan in a hot oven or in a skillet over medium heat to bring back some of the roasted texture.

Variations

Add zucchini, mushrooms, or cherry tomatoes if you want more color and variety. For a brighter finish, stir in a squeeze of lemon after roasting. You can also swap thyme for rosemary or add a pinch of crushed red pepper for extra warmth.

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