Umami Roasted Vegetables

Ingredients

• carrots cut into 1 inch chunks
• Shitake mushrooms
• Asparagus sliced
• Sweet potato cut into 1 inch pieces
• Tomatoes sliced
• Olive oil
• salt to taste

1. . Preheat the oven to 400
2. . Line a cookie sheet with foil – brush with oil
3. . Arrange the vegetables (except the tomatoes) on the cookie sheet, sprinkle with more oil  and roast for about 25 – 30 minutes or until the vegetables are beginning to soften. Add the tomatoes and continue roasting until all are browned
4. . Remove from the oven – allow to cool then mix together the vegetables and if desired chop them into smaller pieces
5. . The mixture can be made ahead-  refrigerated and/ or frozen

This recipe was developed for the Cultured Cup by Kyra Effren

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