Roasted Farmers’ Market Vegetable Medley

Image of Suzan Najjar
Suzan Najjar Website
Rated 5.0 based on 2 customer reviews
Roasted Farmers’ Market Vegetable Medley
Roasted Farmers’ Market Vegetable Medley
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  • 1½ pound carrots, cut into chunks
  • 1/2 onion, sliced
  • 1 head garlic head, halved
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • salt and freshly ground black pepper
  • ½ pound asparagus, trimmed and cut into bite-size pieces
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme


  1. Preheat oven 425°F (220°C).
  2. Toss carrots, onion, and garlic in olive oil in a bowl; season with Italian seasoning, salt, and pepper and spread onto a sheet pan.
  3. Roast in preheated oven until tender, about 15 minutes.
  4. Add asparagus, rosemary, and thyme to the carrot mixture and continue roasting until the asparagus is tender, about 10 minutes more.
Mealthy tip:

When roasting a variety of beautiful vegetables, cooking times vary depending on what you are using. Starchier vegetables take a bit longer to cook, so always check periodically as they roast.


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What others are saying

Image of Annie Chambers Myott
September 08, 2017 at 5:51pm

Annie Chambers Myott says:

I can never master roasted multiple veggies and this recipe with cool times and when to add the veggies was so helpful. Everything came out perfectly.

Image of Caro Hodgin
September 03, 2017 at 7:10pm

Caro Hodgin says:

Yum! I love that this recipe adds the asparagus to the oven after the carrots and onion have been cooking for several minutes. Everything comes out perfectly roasted at the same time - no mushy asparagus here! this is a great formula to follow when roasted lots of different veg that require different cook times.