Use fresh vegetables for this recipe.

Version #1

  • Brussel sprouts
  • Zucchini
  • Carrots
  • J. Olive Co. Butter Olive Oil
  • Salt & Pepper, to taste

Version #2

  • Carrots
  • Mushrooms
  • Broccoli
  • Cauliflower
  • J. Olive Co. Tuscan Herb Olive Oil


  1. Preheat oven to 400-425 degrees.
  2. Chop vegetables into 1″ pieces. Arrange in one layer on a sheet pan.
  3. Drizzle olive oil to taste over all vegetables. Sprinkle with salt & pepper, and toss to coat.
  4. Roast vegetables for approximately 30 mins, tossing halfway.

NOTES: For softer vegetables, roast covered with aluminum foil. For crunchier vegetables, leave uncovered.