Roasted Vegetables with Fennel and Red Onion

The Story

Gunner's herbaceous character transforms roasted vegetables from obligatory side dish to table centerpiece. The sage and thyme in the blend caramelise at high heat, creating a savory crust on the cut surfaces that tastes like hours of cooking with only 30 minutes in the oven.

Instructions

1. Prep and Toss. Preheat oven to 425°F. Cut all vegetables to similar sizes for even cooking. Toss everything together on a sheet pan with olive oil and Gunner Blend. Spread in a single layer — crowding causes steaming, not roasting. Nestle the smashed garlic cloves throughout.
2. The Roast. Roast for 25 minutes without touching. Flip once, drizzle honey over the Brussels sprouts and carrots, and return to oven for 8–10 more minutes until edges are deep brown and caramelized. Some of the cauliflower will turn dark — that's not burned, that's flavor.
3. Finish. Pull from the oven and let rest on the pan 5 minutes. Transfer to a serving platter, scatter fresh thyme over top, and finish with a pinch of flaky sea salt. The honey and Gunner create a glaze on the sweet root vegetables that borders on addictive.

Pro Tips

• Don't move the vegetables while they roast. The contact with the hot pan is building the crust you came for.