Roasted Vegetables in Cascabel Chile Oil

I think this needed more punch than the original recipe provided, and am thinking just adding a bit more oil, as well as maybe I undersalted it, but the concept is both easy and good. This comes from Nopalito, and is a solid side vegetable dish to serve with a Tex Mex meal. Cascabel Chile Oil 6 dried cascabel or nora chiles 1 dried guajillo chile 1 1/2 cups rice bran or canola oil 1 clove garlic Roasted Vegetables 3 cups broccoli florets 2 cups onions diced 2 cups carrots diced 2 cups butternut squash cubed 3 cups potatoes, cubed 4 tablespoons cascabel chile oil Preheat the oven to 350°F. Meanwhile, bring a small pot of water to a boil. Place the cascabel and guajillo chiles on a baking sheet and roast until the guajillos darken, about 2 minutes; remove from, but do not turn off the oven. Step three Transfer the chiles to a medium heatproof bowl and cover with the boiling water; let sit until the chiles are soft, about 20 minutes. Step four Drain the chiles and add them to a blender, along with the oil and garlic; blend thoroughly, until you see a clear red oil. It will keep for up to a few weeks refrigerated in an airtight container. Preheat the oven to 400°F. Meanwhile, bring a medium pot of water to a boil, and season generously with salt (it should taste like the sea). Set a bowl of ice water next to the stove and season that with salt as well. Add the broccoli to the boiling water and cook until bright green and slightly tenderized, 2 to 3 minutes. Remove with a slotted spoon and transfer to the ice bath to cool; remove and let dry. In a large bowl, mix the carrots, onions, squash, and potatoes with all but 1 tablespoon of the cascabel oil, and season generously with salt. Spread the vegetables onto two large baking sheets and roast in the oven for 10 minutes. Remove and stir. Toss the reserved broccoli with the remaining tablespoon of the chile oil, then add the broccoli to the baking sheets. Return to the oven (rotate the location of the pans for more even cooking) and cook until the vegetables are al dente and lightly browned, 10 to 20 minutes more. Taste and adjust the seasoning as necessary