Print
Total:
1 hr 10 min
Prep:
25 min
Inactive:
10 min
Cook:
35 min
Yield:
8 to 10 servings
Level:
Intermediate
Healthy

Ingredients

  • 6 to 8 medium carrots
  • 1 pound jumbo asparagus
  • 1 pound large cipollini onions, peeled and halved through the root
  • 3/4 cup extra-virgin olive oil, more for drizzling
  • 3/4 pound shiitake mushrooms, stemmed and quartered
  • Finely ground sea salt, preferably gray salt
  • Freshly ground black pepper
  • 1/4 cup sliced garlic
  • 1 tablespoon finely chopped fresh thyme leaves

Directions

Preheat oven to 450 degrees F.

Chop the carrots diagonally first, then straight. Cut off the ends of the asparagus, and shave their ends.

In a stock pot, bring 1 gallon of salted water to a boil. Add onions, let cook 2 minutes, the. Add carrots and asparagus, cook 2 minutes more. Remove everything with slotted spoon and drain all in a colander. Quickly spread out on a baking sheet and place in refrigerator for 5 to 10 minutes to set color.

Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook until well caramelized on the first side, about 4 minutes. Season with salt and pepper. Turn the mushrooms once, and use a slotted spoon to remove the mushrooms onto the plate.

In a roasting pan or skillet over medium-high heat, add remaining 1/2 cup of extra-virgin olive oil, onion, and carrots. Caramelize for 2 minutes, and while those are cooking, cut asparagus into thirds. Season carrots and onions with salt and pepper. Add mushrooms to pan with carrots and onions. Add asparagus and garlic to pan.

Drizzle with more olive oil, if desired, and place pan in the oven. Roast until vegetables are medium brown in color, about 20 minutes. Remove pan from oven and put on stovetop over high heat. Add the fresh thyme, by sprinkling over the top, allowing to crackle, and mixing in.

The vegetables can be cooked and left at room temperature at this point for up to 2 hours. Reheat when needed.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Roasted Veggie Empanadas

Recipe courtesy of Yvan Lemoine

Rosemary Roasted Root Vegetables

Recipe courtesy of Bobby Deen

Roasted Vegetables

Recipe courtesy of Kelsey Nixon

Beef and Roasted Vegetable Stew

Recipe courtesy of Nadia G

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Jewel Roasted Vegetables

Recipe courtesy of Ellie Krieger

Chopped Salad with Roasted Vegetables

Recipe courtesy of Tiffani Thiessen

Roasted Root Vegetables with Cider Vinaigrette

Recipe courtesy of Kelsey Nixon

One-Pan Roast Chicken with Vegetables

Recipe courtesy of Tia Mowry

On TV

Trending Videos

So Much Pretty Food Here