Print Options:

Cannabis Infused Roasted Root Veggies

Yields4 ServingsPrep Time2 hrsCook Time1 hrTotal Time3 hrs

Cannabis infused olive oil combine with carrots, beets, squash, onion garlic & potatoes, tender & delicious with a pleasant high.

 3 g Decarboxylated Cannabis Flowers (or 4 – 6 grams Rosin Chips)
  cup Extra Virgin Olive Oil
 3 Red or Yukon Potatoes
 1 Medium Red Onion
 3 Carrots and/or Parsnips
 1 Butternut Squash
 3 Beets
 1 Clove Garlic
 2 sprigs fresh Rosemary
 2 sprigs fresh Thyme

Reserve back 1 – 2 tablespoons of olive oil then combine remaining ¼ cup with the decarbed cannabis and/or rosin chips in an oven safe container submerged in a water bath. Place in oven preheated to 250° F for a total of 2 hours.


Prep all the remaining veggies, peeling and chopping into pieces. Combine in a large oven safe dish tossed with the reserved olive oil. Salt and pepper to taste and place in oven, still at 250° F for 1 ½ hours.


About 45 minutes before infusion is completed add in 1 sprig each of the rosemary and thyme and return to oven to complete infusion.


Remove infusing oil and veggies from oven. Increase heat of oven to 375° F. Strain the cannabis flowers and herbs from the oil with a fine mesh filter then drizzle oil over veggies. Gently toss to cover and return to oven for 15 – 20 minutes until veggies are browning and skin is caramelized.


Remove from oven and serve warm.

Nutrition Facts

Servings 0