BASIC ROASTED VEGETABLES

2 c. bite-sized cauliflower florets, halved lengthwise
2 c. halved brussels sprouts
2 med. carrots, cut into sticks
1 med. sweet potato, peeled and diced
3 tbsp. garlic-infused oil, divided
1 tbsp. chopped fresh rosemary
2 tbsp. chopped fresh parsley
2 tsp. lemon juice
salt and pepper to taste

preheat oven to 450.

while you are chopping the vegetables, make the garlic-infused oil. just place the olive oil in a skillet and throw in 3-4 pieces of peeled garlic which have been cut in half. cook over medium heat until you can smell the garlic cooking. discard the garlic chunks and reserve the oil.

scatter the vegetables evenly on a parchment paper lined baking sheet and toss to coat with 2 tbsp. of the oil, salt, pepper, and rosemary. Roast 20 minutes, turning 2-3 times with a spatula. increase oven to 500 and roast vegetables 10 minutes more, or until tender.

transfer vegetables to a large serving bowl and toss with remaining oil, lemon juice, and the parsley.