Herb-Infused Houseplant Oil for Roasting Vegetables

A simple herb oil made from Denver-grown houseplants, ideal for roasting root vegetables to perfection.

Cuisine: Mediterranean

Category: Quick Meals

Prep: 10 minutes. Cook: 28 minutes.

Serves 4.

Ingredients

• 1/2 cup extra virgin olive oil
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary
• 3 cloves garlic
• 1 tsp lemon zest
• 1/2 tsp sea salt

Instructions

1. Step 1: Mince 3 garlic cloves and combine with 1/2 cup extra virgin olive oil, 2 tbsp fresh thyme leaves, 1 tbsp fresh rosemary, and 1 tsp lemon zest in a small bowl.
2. Step 2: Whisk until well combined, then stir in 1/2 tsp sea salt.
3. Step 3: Let the oil sit at room temperature for 15 minutes to allow flavors to infuse before using.
4. Step 4: Toss 2 cups chopped root vegetables (carrots, parsnips, beets) with 2 tbsp of the infused oil and roast at 400°F (204°C) for 25-30 minutes until tender and caramelized.
5. Step 5: Drizzle with remaining oil before serving for maximum flavor.