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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