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Quintessential Roasted Vegetables
Category: Vegetables
Serves: 10
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Ingredients:
6 - 8 medium carrots 1 lb. jumbo asparagus 1 lb. large cipollini onions peeled and halved through the root 3/4 c. olive oil 3/4 lb. shiitake mushrooms stemmed and quartered Salt and freshly ground black pepper 1/4 c. sliced garlic 1 T. freshly chopped thyme leaves
Directions:
Preheat oven to 450°F. Chop the carrots diagonally first, then straight. Cut off the ends of the asparagus and shave their ends. In a large stock pot, bring 1 gallon salted water to a boil. Add onions and cook 2 minutes; add carrots and asparagus and cook 2 minutes more. Remove vegetables witha slotted spoon and drain in a colander. Spread out on a baking sheet and refrigerate 10 minutes. Heat 1/4 olive oil in a large skillet over medium 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 onions to the plate. In a roasting pan or skillet over medium-high heat, add the remaining 1/4 c. olive oil, onion and carrots. Caramelize for 2 minutes. Cut the asparagus into thirds. Season carrots and onions with salt and pepper. Add mushrooms, asparagus and garlic to the pan. Drizzle with more olive oil and place in oven. Roast until vegetables are medium brown in color, about 20 minutes. Remove from oven, place on stove over hight heat, and and the thyme, cooking for another minute or two. Can be left at room temperature up to 2 hours.