Skip to content
YelpFacebookInstagram
Barons Market Logo
  • Home
  • About Us
    • In the News
    • FAQS
    • Customer Comments
    • Local Events
    • Close
  • Our Selection
  • Recipes
  • Locations
  • Careers
  • Contact Us

Roasted Vegetables with Rosemary and Lemon

Potatoes, carrots, and asparagus are tossed with Garlic Olive Oil, rosemary, and fresh lemon before roasting. This side dish is perfect with steak or chicken. Serves 6.

Ingredients

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
Squeeze of fresh lemon
Handful of fresh rosemary sprigs
Salt and pepper
Print Recipe

Directions

  1. Preheat oven to 425°F.
  2. Cut asparagus into thirds and set aside.
  3. Slice leek into half-moons and set aside.
  4. Line two baking sheets with foil. Slice baby potatoes in half and place on baking sheet. Top with carrots, asparagus and leeks.
  5. Drizzle both olive oils evenly over vegetables and toss until well coated. Divide vegetable mixture evenly between both baking sheets.
  6. Top vegetables with a squeeze of fresh lemon and season with salt and pepper. Tuck rosemary sprigs underneath vegetables.
  7. Bake for 35-40 minutes or until vegetables are tender. Remove from oven and serve immediately.
Print Recipe

Did you make this recipe? Tag us on Instagram

@baronsmarket!

    Sign up for our newsletter!

    logo_footer

    • Home
    • Careers
    • Contact Us
    About Us
    • In The News
    • FAQs
    • Customer Comments
    • Our Selection
    • Local Events
    Locations
    • Point Loma
    • Rancho Bernardo
    • Temecula
    • Wildomar
    • Murrieta
    • Alpine
    • North Park
    • Menifee
    • Otay Ranch
    Don't Miss
    This Week's Ad!
    ©   Barons Market   |   Built by HDK Media
    Scroll Up