Golden Roast Vegetables with Konduit Herb Oil
A bright, deeply savoury tray of seasonal vegetables finished with a quick herb oil and flaky salt.
Time
50 mins
Serves
4
Difficulty
Easy
This is the kind of dish that earns its place on both a weekday table and a long Sunday lunch. The vegetables roast until caramelised at the edges, then Konduit oil carries herbs, citrus, and garlic into every warm crease.
Method
Step by step
Heat the oven to 210C. Toss the vegetables with 2 tablespoons of Konduit oil, salt, and pepper, then spread across a hot tray.
Roast for 30 to 35 minutes, turning once, until tender and deeply golden at the edges.
Stir the remaining oil with lemon zest, lemon juice, garlic, and herbs.
Spoon the herb oil over the hot vegetables just before serving and finish with flaky salt.
Why Konduit
Konduit brings roundness to the roasted edges and lifts the final dish without masking the vegetables.