Roasted Asparagus and Vegetable Mix Recipe

Heighten the flavor of asparagus with a mixture of different herbs and spices
Yield: 4    Preparation Time: 10 minutes    Cooking Time: 10 minutes
A combination of different seasonings and herbs such as oregano, thyme and rosemary make this roasted asparagus and vegetable mix recipe a simple yet delicious culinary experience.


750g of fresh asparagus, trimmed
500g of carrots, peeled and cut into one-inch slices
500g of green beans, trimmed, blanched and drained
500g of sweet potatoes, sliced thinly
500g of new potatoes, sliced lengthwise in half
30g of Parmesan cheese, shaved
2tbsp of dried thyme, oregano and rosemary, crushed
2tbsp of extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Recipe Instructions

Preparing the vegetables for roasting

So, you have five different vegetables to roast: asparagus, carrots, green beans, sweet potatoes and new potatoes. These have different roasting times. First though, preheat your oven to 230 degrees Celsius, heating a baking pan in it for about five minutes.

Seasoning and roasting the vegetables

While waiting, toss the vegetables in a large bowl along with the herbs and a dash of salt and pepper. Make sure everything is covered with the seasoning for an even flavor. Arrange the vegetables in the heated baking pan. Put the asparagus together in one area, on a single layer, the carrots in one area on a single layer—do this with the rest of the vegetables. If they don’t fit, roast them in batches. The key is to note the different roasting time: asparagus—10 to 12 minutes, carrots—35 to 40 minutes, green beans—8 to 10 minutes, sweet potatoes—16 to 18 minutes, new potatoes—25 to 30 minutes.

For those vegetables you will roast for more than 15 minutes, make sure you stir them occasionally until they are cooked.

Serving the dish

Once all the vegetables are properly roasted, put them on serving platters. Before serving, sprinkle shaved parmesan cheese over the vegetables. Serve hot.