Shelly's Recipe

ROASTED VEGETABLES

Category: Sides

1 lb wild mushrooms
3 carrots cut into 1/2 inch strips
3 parsnips cut into 1/2 inch strips
4 turnips cut into 1/2 inch strips
4 Yukon gold potatoes cut into 1/2 inch strips
2 rutabaga cut into 1/2 inch strips
Sea or Kosher Salt

Marinade
1/2 cup olive oil
Juice of 1/2 lemon
2 tbsp soy sauce
1 tsp cracked black pepper
2 sprigs rosemary, chopped
3 tbsp parsley chopped
1 tbsp brown sugar

Garnish
4 sprigs rosemary

Combine the zest of 1/2 lemon and 1 tbsp sea salt. Preheat oven to 425. Cut veggies and potatoes. Place in a large bowl. Set mushrooms aside. (They get added in halfway through)

In a separate bowl combine the marinade mix and whisk together, toss over the veggies and season with sea salt and black pepper. Transfer to a sheet tray and arrange to fit. Try not to overlap too much.

Roast in the oven for 15 minutes and then add the mushrooms to the tray. Move the veggies around a bit to ensure even browning. Check the veggies after 30 minutes and test for doneness, not too soft but not hard either. If not done enough roast for another 10 to 15 minutes.

The final step is to broil the veggies for 3 to 5 minutes to let them get a little bit more color and to caramelize the natural sugars. Pull from the oven and transfer immediately to a serving dish. Garnish with rosemary sprigs, lemon zest and sea salt.