Roasted Farmers’ Market Vegetable Medley

Name: Roasted Farmers’ Market Vegetable Medley
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1½ pound carrots, cut into chunks; 1/2 onion, sliced; 1 head garlic, 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

Suzan Najjar Website

Roasted Farmers’ Market Vegetable Medley

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Carrots, onion, and asparagus make this a light and healthy springtime dish. The vegetables are roasted to lend a sweet, nutty flavor. They are tossed in a effortless blend of garlic, olive oil, Italian seasoning, salt and pepper. A sprig of fresh rosemary and fresh thyme add a burst of color and infuse additional flavor into every bite. In 30 minutes you have a quick and easy vegetarian dish that is the perfect accompaniment to your favorite meals.

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Servings: 4

Ready in: 30min PT30M

Ingredients

1½ pound carrots, cut into chunks
1/2 onion, sliced
1 head garlic, 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

Directions

Preheat oven 425°F (220°C).
Toss carrots, onion, and garlic in olive oil in a bowl; season with Italian seasoning, salt, and pepper and spread onto a sheet pan.
Roast in preheated oven until tender, about 15 minutes.
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.

Tagged:

Weeknight Quick And Easy Ready In 30 American Oven Sides Asparagus Carrots Vegetarian Spring

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(5 Reviews)

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What others are saying

Jenny J says:

We took the vegetable medley and paired it with red wine braised short ribs. It was a full-bodied dish packed with flavor.

Jordan Clark says:

Delicious roasted veggies! Especially the asparagus. I served these alongside a roasted chicken and it was perfect. Going to make them again for Easter.

DC Cote says:

I love this recipe and I'm going to make it again and serve for Easter Sunday dinner. In addition to carrots, I added parsnip too.

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.

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.