Herbed Roasted Vegetables
Seasonal vegetables roasted with aromatic herbs and infused oil for easy, delicious flavor.
Ingredients
- 4 cups mixed vegetables (carrots, zucchini, bell peppers), chopped
- ¼ cup herb-infused olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (205°C).
- Toss vegetables with infused oil, herbs, salt, and pepper.
- Roast 20–25 minutes until tender and caramelized.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Refrigerate up to 4 days; reheat on a sheet pan to crisp.