The Olive Bin

Smoked Olive Oil Roasted Vegetables and Herbs

Preheat oven to 400 degrees. Wash, clean and prep all of the vegetables. Place all of the vegetables in one layer on a baking sheet. Add in the herbs, garlic and seasoning. Pour 1/3 cup smoked oil over all of the vegetables and toss to coat. Roast in the oven for 40 minutes. At the 20 minute mark, use a spatula to toss and turn the vegetables over. Once done, garnish with freshly chopped basil and serve immediately. (Or you can wrap everything in an aluminum foil packet and grill).
Vegetables
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Ingredients

1/3-1/2 C of The Olive Bin's Olive Wood Smoked Olive Oil

2 lbs red potatoes, chopped

2 lbs fresh brussel sprouts, cut in half

1 head cauliflower, cut into florets

1 onion, cut into wedges

1 lb carrots, sliced thick on the diagonal

2 cloves fresh garlic, chopped

2 T fresh rosemary, chopped

1/2 tsp red pepper flakes

Fresh basil

Salt and pepper

Directions

  1. Preheat oven to 400 degrees.
  2. Wash, clean and prep all of the vegetables. Place all of the vegetables in one layer on a baking sheet. Add in the herbs, garlic and seasoning.
  3. Pour 1/3 cup smoked oil over all of the vegetables and toss to coat.
  4. Roast in the oven for 40 minutes. At the 20 minute mark, use a spatula to toss and turn the vegetables over.
  5. Once done, garnish with freshly chopped basil and serve immediately. (Or you can wrap everything in an aluminum foil packet and grill).

Associated Products

Olive Wood Smoked Olive Oil
Olive Wood Smoked Olive Oil
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