Olive Oil Roasted Vegetables

Roasted vegetables in extra virgin olive oil is the side dish that goes with everything. The high-heat roasting caramelizes the natural sugars in the vegetables while the olive oil provides richness and helps conduct heat evenly.

What You Need

• 2 pounds mixed vegetables (broccoli, sweet potato, zucchini, bell pepper, red onion, cauliflower)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder or 3 cloves fresh garlic, minced
• Optional: fresh rosemary, thyme, or oregano

Instructions

1. Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper.

1. Cut vegetables into uniform pieces (about 1-inch cubes) so they cook evenly.

1. Toss vegetables with olive oil, salt, pepper, and garlic. Spread in a single layer on the sheet pan. Do not crowd the pan; use two pans if necessary.

1. Roast for 25-30 minutes, flipping halfway through, until edges are golden brown and caramelized.

1. Finish with a drizzle of fresh olive oil and fresh herbs if desired.

Why Extra Virgin Olive Oil

Despite what some claim, extra virgin olive oil is perfectly stable for roasting at 425 degrees F. Its smoke point is around 375-410 degrees F, but the oven temperature is not the same as the oil temperature on the food surface. Multiple studies confirm EVOO is one of the most stable cooking oils, producing fewer harmful compounds than seed oils at the same temperatures.

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