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–+ servings
250ml Garlic Infused Olive Oil – aromatic garlic essence
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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Lunch, Side Dish
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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