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Umami Roasted Vegetables

Umami Roasted Vegetables


  • 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

Copyright The Cultured Cup


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