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.
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By rebeccaj917_118...
whitesboro, NY
on October 30, 2011
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These are the best recipe for roasting veggies. It has been my go to recipe with any vegtable.
By patkarnell_8337018
little egg harb...
on December 27, 2009
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I have made this recipe three times in the past three months, and have gotten nothing but rave reviews! I don't use as much oil as called for and it is still very good. This is my go to recipe for taking to a potluck or a make ahead dish for a dinner or Holiday dinner.
There is extra work by par boiling the vegetables, but it takes a lot of the roasting time away from the dish.
By Tuscan_Italian
Waynesburg, OH
on November 24, 2009
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The parboiling and putting in fridg etc... was more to lock in a bright color - you do not have to do all of that. Simply cut the veggies in similar sizes so they cook evenly and together (meaning they all are done at the same time. You may have to put the harder root veggies in before the other veggies, but the process is the same - cut them all up, add your olive oil - cut it in half if you want, let the veggies roast - when they are tender take them out, add all your herbs and finish in oven for 15 more minutes to set the herbs flavor. If you want crispy veggies - then roast longer - use more oil and make sure you toss them often towards the end of the cooking period to make all sides crispy & not burn or stick to bottom of pan. It's a great recipe if you don't mind the work - or just make it simple and roast it all with fresh herbs, seasonings, etc... for a longer period of time!
Read all 13 reviews