Roasted Vegetable Medley

Roasted Vegetable Medley
  • Yield: 8 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 20 Mins.
  • This is a simple dish that can provide a refreshing departure from the mashed potatoes, gratins and macaroni salads that inevitably make their way into our holiday menus. Here, the walnuts contribute both crunch and richness. They also provide that almost toasted flavor that is so good when paired with simply roasted vegetables. The honey adds a little touch of sweetness. A mix of carrots, asparagus and cauliflower provide a colorful blend of vegetables to serve as the perfect accompaniment to any holiday meal.


  • 2 1/2 cups cauliflower florets, about 10 oz.
  • 1/2 pound asparagus spears, hard ends removed, cut into 2-inch lengths
  • 6 medium carrots, peeled and cut into 2-inch lengths
  • 1 cup thinly sliced onions
  • 1 Fisher® Chef’s Naturals Walnut Halves and Pieces, 4 oz.
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground coriander seed
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 2 tablespoons honey


  1. Preheat oven to 425°F. Line a baking sheet with aluminum foil.
  2. Toss cauliflower, asparagus, carrots, onions and walnuts with olive oil, cumin, coriander, salt and pepper. Spread onto baking sheet in a single layer. Roast for 20 to 25 minutes or until carrots are tender when pierced with a paring knife. Transfer into a serving dish and toss with honey. Serve immediately.

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