Raging Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Awesome dish. Great vegetables roasted with special herbs and seasonings to make it very tasty as very colorful and impressive on the platter. Enjoy Ingredients:
6 medium carrots |
1 pound jumbo asparagus |
1 pound large onions peeled and halved through the root |
3/4 cup extra virgin olive oil |
3/4 pound shiitake mushrooms stemmed and quartered |
1 teaspoon finely ground sea salt |
1 teaspoon freshly ground black pepper |
1/4 cup sliced garlic |
1 tablespoon finely-chopped fresh thyme leaves |
Directions:
1. Preheat oven to 450.
2. Chop carrots diagonally first then straight.
3. Cut off ends of asparagus and shave their ends.
4. In a stock pot bring 1 gallon of salted water to a boil.
5. Add onions and cook 2 minutes then add carrots and asparagus and cook 2 minutes more
6. Remove everything with slotted spoon and drain all in a colander.
7. Quickly spread out on a baking sheet and place in refrigerator for 10 minutes
8. Heat 1/4 cup olive oil in a large skillet over medium high heat.
9. Add mushrooms in a single layer and cook 4 minutes then season with salt and pepper
10. Turn mushrooms once and use a slotted spoon to remove mushrooms onto the plate
11. In a roasting pan or skillet over medium high heat add remaining olive oil, onion and carrots
12. Caramelize for 2 minutes and while those are cooking cut asparagus into thirds
13. Season carrots and onions with salt and pepper
14. Add mushrooms to pan with carrots and onions
15. Add asparagus and garlic to pan
16. Drizzle with more olive oil and place pan in the oven.
17. Roast until vegetables are medium brown in color about 20 minutes.
18. Remove pan from oven and put on stovetop over high heat.
19. Add thyme by sprinkling over the top allowing to crackle and mixing in
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