Cannabis-Infused Autumn Vegetable Roast

For those nights when you’re looking for something comforting but elevated, this roasted vegetable recipe is about to become your go-to—with a twist. By swapping traditional olive oil with cannabis-infused olive oil, you can create a dish that’s as relaxing as it is delicious. Here’s how to infuse your roasted vegetables with a subtle cannabis flavor while still keeping the spotlight on the hearty, caramelized veggies and pillowy cubes of halloumi.

Cannabis-Infused Autumn Vegetable Roast

Servings: 2 as a main, 4 as a side

Time: 50 minutes

Ingredients:

• 4 tablespoons cannabis-infused olive oil, plus extra for pans (adjust strength based on your infusion and tolerance)
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves, chopped
• 2 teaspoons kosher salt
• Many grinds of black pepper
• 1/2 teaspoon red pepper flakes, or to taste
• 1 pound cauliflower, cut into 1-2-inch florets
• 1 pound sweet potatoes, in 1-inch chunks
• 1 pound brussels sprouts, trimmed, halved
• 1 tablespoon honey or maple syrup
• 3 tablespoons balsamic vinegar
• One 8-ounce (225-gram) block halloumi, in 1-inch cubes

Directions:

1. Preheat your oven to 450°F. Lightly coat one half-sheet or two quarter-sheet baking trays with standard olive oil to prevent sticking.
2. Prepare your marinade by mixing 4 tablespoons of cannabis-infused olive oil with garlic, thyme, salt, black pepper, and red pepper flakes in a large bowl. Add the vegetables and halloumi cubes to the bowl, tossing until everything is evenly coated in the infused mixture.
3. Spread the marinated mixture onto the baking trays in as even a layer as possible. Bake for 20–30 minutes on one side, until the bottoms are golden brown. Flip everything and roast for another 10–15 minutes until the vegetables are tender and browned in spots, and the halloumi is crispy on the edges but soft inside.
4. While everything roasts, whisk together the balsamic vinegar and honey (or maple syrup) in a small bowl.
5. Once the trays come out of the oven, immediately drizzle the balsamic mixture over the hot vegetables and halloumi. The heat will lightly caramelize the balsamic glaze, softening its sharp tang.
6. Serve the roasted vegetables and halloumi immediately. Best enjoyed while still warm to fully appreciate the textures and flavors.

Tips for Cooking with Cannabis-Infused Oil:

• Dose Carefully: When cooking with cannabis, always be mindful of potency. Start with a smaller amount of infused oil and mix with regular olive oil if needed.
• Timing: Infused oils can lose potency if cooked at high temperatures for too long, so consider adding the infusion near the end of the cooking process for maximum effectiveness. For this recipe, you could drizzle the cannabis oil over the roasted veggies just before mixing with the balsamic glaze instead of marinating the raw vegetables with it.
• Know Your Strain: The effects of your dish might vary depending on the strain used in your infused oil. Choose one that complements your desired experience—whether it’s uplifting and energetic or relaxing and calming.

This cannabis-infused spin on a roasted halloumi and fall vegetable medley is not only delicious but also a cozy way to settle into the colder months. Perfect as a hearty side or a star main dish!