I often use doTERRA essential oils in cooking and baking to give delicious extra flavor as well as nutrition.
When roasting vegetables, arrange various colorful veggies on a large baking sheet (peppers, onion slices, thin strips of carrots, fresh green beans, sugar peas, potatoes, sweet potatoes, etc.) If using white potatoes or sweet potatoes, set them to one side of the pan, so you can bake them longer after removing the rest when they are tender.
In a custard cup combine 2 Tbsp. extra virgin olive oil, a clove of minced garlic, and 4 drops of essential oils. A little goes a long way.
These are some oils I use:
Citrus Bliss blend - 2 drops
(or Wild Orange, Tangerine, Lemon, Grapefruit) - 2 drops total
Basil - 1 drop (substitutes are listed below)
Black Pepper - 1 drop
Other oils to use in place of basil or in combination:
Dill - 1 drop
Marjoram - 1 drop
Cilantro - 1 drop
Spearmint - 1 drop
Toss vegetables until they are coated with this mixture and sprinkle with pink Himalayan salt.
Bake all the vegetables for 15-20 minutes in apreheated 400 degree oven.
Check tenderness, before removing the veggies that are done, and continue baking the potatoes and possibly the carrots for another 10 minutes or until tender.