Raging Roasted Vegetables Recipe

How to make it

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• Preheat oven to 450.
• Chop carrots diagonally first then straight.
• Cut off ends of asparagus and shave their ends.
• In a stock pot bring 1 gallon of salted water to a boil.
• Add onions and cook 2 minutes then add carrots and asparagus and 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 10 minutes
• Heat 1/4 cup olive oil in a large skillet over medium high heat.
• Add mushrooms in a single layer and cook 4 minutes then season with salt and pepper
• Turn mushrooms once and use a slotted spoon to remove mushrooms onto the plate
• In a roasting pan or skillet over medium high heat add remaining 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 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 thyme by sprinkling over the top allowing to crackle and mixing in