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
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