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; ½ onion, sliced; 1 head garlic, halved; ¼ 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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Directions

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.

Nutrition Facts

Per Serving: 209 calories; 14g fat; 20.3g carbohydrates; 3g protein; 0mg cholesterol; 183mg sodium.

Full nutrition

Amount Per Serving
Calories 209		Calories from Fat 126
% Daily Value*
Total Fat 14g		22%
	Saturated Fat 2g	10%
	Trans Fat 0.0g
	Polyunsaturated Fat 1.7g
	Monounsaturated Fat 9.9g
Cholesterol 0mg		0%
Sodium 183mg		8%
Total Carbohydrate 20.3g		7%
	Dietary Fiber 7g	27%
	Sugars 7.2g
Protein 3g

Vitamin A 592%		Vitamin C 23%
Calcium 7%		Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

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

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5.0out of 5 Stars

(5 Reviews)

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What others are saying

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.

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.

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.

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.

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.