Rainbow Roasted Veggies with CBD Garlic Butter
By: Kate Marley
June is always such a wonderful month—warmer weather, summer barbecues, and celebrating Pride month. When Pride rolls around, everything seems to be covered in rainbows, and it always makes me happy to see people celebrating who they are. Plus, many companies, including Kush Queen, rainbow-fy their products and actually donate portions of people’s purchases to LGBTQ+ organizations such as TransLifeline. It’s just such a wonderful way to spread love and joy.
Parades and celebrations often take us outdoors, and what better way to enjoy hot-weather foods and ice-cold beverages than at a barbecue with your dearest friends? I had to give up my grill when I moved from a house to an apartment, so I’ve been trying to find delicious indoor options that anyone with an oven can make. This week, I’ve settled on a recipe that’s super easy but crazy-delicious, and will hopefully remind you of all the summery, rainbow-filled joy that June brings.
This week’s Rainbow Roasted Veggie recipe with garlic-herb butter uses Kush Queen bäre Daily Wellness CBD oil, but you can also use this homemade CBD cannabutter instead. I recommend adding the oil or cannabutter to the garlic-herb portion of the recipe, which will ensure maximum potency of CBD, rather than roasting the veggies with the oil.
I chose red bell pepper, carrot, yellow crookneck squash, broccoli, and red cabbage to make my veggie rainbow, but there’s so much colorful produce to choose from! I considered adding a few more kinds of vegetables, like kabocha squash and green beans, but I ran out of space on my baking sheet. Also, make sure the veggies are chopped to be similar sizes to ensure even roasting.
Toss your veggies in a bowl with a tablespoon of olive or coconut oil. If you’re interested in a hint of barbecue grill flavor, add a few dashes of liquid smoke to your oil. I love the mesquite wood flavor, though, admittedly, liquid smoke just isn’t quite the same as a classic charcoal grill. Spread them out on a baking sheet covered with parchment paper, and sprinkle with salt, pepper, and garlic powder. Squash and peppers will cook faster than broccoli and carrots, so check in on your oven periodically to make sure nothing’s too blackened. I, however, enjoy a little crispiness to my roasted veggies, so a few burnt edges make me happy.
How simple was that? But wait, we’re not done yet! Time for the best part:
Garlic butter! I could coat everything in garlic butter and I’d be the happiest camper. I melted 1 tbsp. unsalted butter with a spoonful of minced garlic, dried parsley, and a pinch of salt and pepper. After mixing, I added two droppers of Kush Queen CBD oil. If you prefer, you can melt CBD cannabutter into the butter mixture instead of the oil, and the flavor won’t be overwhelming when combined with the garlicky deliciousness.
This recipe makes approximately two servings, so if you’re serving a crowd, feel free to double and triple the ingredients. Make sure you spread the veggies out onto multiple baking sheets, or even roast one sheet at a time if your oven temperature is inconsistent. Piling too many vegetables on top of each other will cause uneven cooking and it’s awkward when a third of your food is burned and the other two-thirds are mushy.
Toss the veggies with the garlic butter, and you’re good to go! I’ve made this recipe three times since I initially wrote this, that’s how much I love it. Rainbows, veggies, summer vibes, and Kush Queen? Please and thank you.
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Grab a bottle of Bäre Daily Wellness below for all your summer CBD recipes!