Roasted Farmers’ Market Vegetable Medley

Image of Suzan Najjar
Rated 5.0 based on 5 customer reviews
Roasted Farmers’ Market Vegetable Medley
Roasted Farmers’ Market Vegetable Medley


  • 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


  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.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Caro Hodgin

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.

Image of Annie Chambers Myott

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 DC Cote

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.

Image of Jordan Clark

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.

Image of Jenny J

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.