Cannabis Infused Roasted Root Vegetables Recipe

Learn how to make Cannabis Infused Roasted Root Vegetables, a Vegan Recipe, today on Infused Eats Episode 48

Using a slow roasting process alongside the infusion of cannabis into olive oil, the carrots, beets, squash, onion garlic and potatoes will be tender and delicious while giving you a pleasant high. How great is that?

Roasted Root Veggies Recipe


  • 2 – 3 grams Decarboxylated Cannabis Flowers (or 4 – 6 grams Rosin Chips)
  • ⅓ cup Extra Virgin Olive Oil
  • 2 – 3 Red or Yukon Potatoes
  • 1 Medium Red Onion
  • 3 or 4 Carrots and/or Parsnips
  • 1 Butternut Squash
  • 2 – 3 Beets
  • 1 Clove Garlic
  • 2 – 3 sprigs fresh Rosemary
  • 2 – 3 sprigs fresh Thyme


  1. 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.
  2. 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.
  3. About 45 minutes before infusion is completed add in 1 sprig each of the rosemary and thyme and return to oven to complete infusion.
  4. 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.
  5. Remove from oven and serve warm.

Music Attribution:

“Smooth Lovin” Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0 License

“Apero Hour” Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0 License

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