Roasted root vegetables with shiitake mushrooms, garlic and sage
Serves 4-6
3 lbs. root vegetables, peeled if desired, and cut into 1 inch cubes
1/2 lb. shiitake mushrooms, stems removed, cleaned and thinly sliced
3 1/2 tbs. olive oil
3 large garlic cloves
1 tsp. salt
2 tsp. crushed dried sage leaves
Preheat oven to 400 degrees
Puree the oil, garlic, sage and salt in a food processor. Toss the vegetables and shiitakes in the oil in a large bowl.
Spread onto a large metal baking tray (or 2 smaller trays). Bake for 40-45 minutes, uncovered, until the vegetables are very tender, turning pans half way through baking time. Let cool 10 minutes before serving.
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