Roasted Vegetables with Rosemary and Lemon - Barons Market

Roasted Vegetables with Rosemary and Lemon

April 16, 2019

  • Yields: Serves 6


2 pounds baby potatoes, cleaned

1 12-ounce bags organic rainbow baby carrots

1 pound fresh asparagus, cleaned and trimmed

1 leek, trimmed and washed

3 tablespoons Barons Garlic Olive Oil

1 tablespoon Barons Meyer Lemon Olive Oil

1 lemon

Handful of fresh rosemary sprigs

Salt and pepper


1Preheat oven to 425°F.

2Cut asparagus into thirds and set aside. Slice leek into half-moons and set aside.

3Line two baking sheets with foil. Slice baby potatoes in half and place on one of the baking sheets. Top with carrots, asparagus and leek. Drizzle both olive oils evenly over vegetables and toss until well coated.

4Divide vegetable mixture evenly between both baking sheets. Top vegetables with a squeeze of fresh lemon and season with salt and pepper. Tuck rosemary sprigs underneath vegetables.

5Bake for 35-40 minutes or until vegetables are tender. Remove from oven and serve immediately.

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