Roasted Asparagus Vegetable Medley


I’m always looking for easy vegetable sides that have a lot of flavor. Vegetables don’t have to be boring; with the right spices and herbs they can be packed with flavor. This recipe is perfect for those busy nights when you just want to whip up something easy.

I made this vegetable side with tofurky sausage for my lunches for the week, but it would be great with some juicy filet mignon or grilled tofu crusted with sesame seeds.

Start by preheating the oven to 375° F (191° C).

Rinse the asparagus and sweet potatoes. Wipe off the mushrooms with a wet paper towel.

roasted-asparagus-vegetable-medley-01Then cut up the veggies and put on two baking sheets. Make sure they have room so that they get roasted. My Mom said if you crowd the pan then the vegetables will get steamed. I like when the vegetables have a nice crisp so I give them space to breathe.

roasted-asparagus-vegetable-medley-03Speaking of breathing, I found a new meditation that I love. It starts with breathing in and counting to four, holding for two seconds and breathing out and counting to four. If I do this and then listen to a guided meditation then I feel like I just took a really good nap!

Anyway, enough meditation. Next, get a sprig of rosemary.

roasted-asparagus-vegetable-medley-02Chop it up, and sprinkle it onto the vegetables. Drizzle 1 tbsp. of olive oil on each sheet.

Sprinkle each sheet with 1 tsp. salt, 1 tsp. pepper and 1 tsp. garlic powder. Mix everything around so all the vegetables are coated.

Put in the oven for 35 minutes (flip halfway through). I can tell when they’re done because the sweet potatoes get a slight char which adds so much depth to the flavor.

roasted-asparagus-vegetable-medley-05This is such an easy recipe, and it goes with just about anything.


Cook Time: 35 minutes
Servings: 4


  • 1 lb. Asparagus
  • 8 oz. Mushrooms
  • 2 Sweet Potatoes
  • 1 Sprig Rosemary
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Garlic Powder


  1. Preheat the oven to 375° F (191° C).
  2. Rinse and pat dry asparagus and sweet potatoes.
  3. Wipe mushrooms with a damp cloth or paper towel.
  4. Cut up vegetables and put on two baking sheets.
  5. Chop sprig of rosemary and add to veggies.
  6. Add 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder to each sheet.
  7. Mix veggies so they’re well coated.
  8. Bake for 35 minutes (flip halfway through).

Do you want something crunchy? Add some chopped up pecans.

Are you into spice? Sprinkle some cayenne pepper on the veggies.

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