Tray of grilled vegetables
- Preheat oven to 190°C (375°F).
- Blanch the potatoes, carrots, and Brussels sprouts for 4 minutes in a saucepan of boiling water. Drain and rinse under cold water. In a bowl, mix together all the vegetables except the asparagus with the oil and herbs.
- Roll the halved prosciutto slices around the halved asparagus spears.
- Spread out the vegetables and prosciutto-wrapped asparagus on a parchment-lined baking sheet and bake 25 to 30 minutes.