Spicy Sweet Potato: Spice Roasted Shiitake Mushroom Medley

While they may cost more than ordinary mushrooms, shiitake mushrooms are worth the price thanks to their amazing taste and texture. For this recipe, the shiitakes are roasted until delightfully crispy and delicious with a variety of other vegetables from cauliflower to tomatoes. But these aren’t just ordinary, everyday roasted vegetables--for this recipe, the vegetables are even more delectable thanks to a flavor packed spice rub and a tasty soy glaze. “Deglazing” the roasted vegetables may seem a little strange but it really amplifies the taste of the dish yet requires minimal effort.

Spice Roasted Shiitake Vegetable Medley
Gluten Free
Makes 1 Large Serving
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Ingredients:
Spice Blend:
1/2 teaspoon dried Thai basil
1/4 teaspoon ground ginger
1/4 teaspoon chili powder
1/4 teaspoon ground paprika
1/4 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon ground cumin
1/8 teaspoon cayenne (omit for a less spicy dish)
Vegetables:
4 large Brussels sprouts,
2 ounces (about 1/2 cup) cauliflower florets
1/2 cup grape tomatoes
4 radishes
1 teaspoon extra virgin olive oil
2 ounces (about 1 cup) shiitake mushrooms
Glaze:
1 tablespoons gluten free soy sauce
1 tablespoon balsamic vinegar
1 tablespoons vegetable broth
1 teaspoon Dijon mustard
Finishing Touches:
1 tablespoon vegetable broth
1 tablespoon fresh parsley, finely chopped

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and spray with a layer of nonstick spray.

2. To prepare the spice blend, add all of the spices to a small bowl,then stir until well combined.

3. To prepare the vegetables--

Trim the root end of the Brussels sprouts and halve lengthwise, then place each half cut side down and cut into thick slices.

Trim the roots of the radish and cut into quarters.

Remove the stems of the mushrooms, then cut each mushroom in half (or into quarters , if large).

Leave grape tomatoes and cauliflower florets whole.

4. Add tomatoes, Brussels sprouts, radishes and grape tomatoes to prepared baking sheet (set mushrooms aside to add later). Drizzle vegetables with olive oil, then add prepared spice blend. Stir until vegetables are combined and coated in spices (using a rubber spatula to stir will help prevent the foil from tearing. Transfer vegetables to oven and roast for 20 minutes.

5. While the vegetables are roasting, add all of the glaze ingredients (soy sauce, balsamic,broth, and dijon) to a small dish and stir until combined.

6. After 20 minutes, remove baking sheet from oven and pour glaze over vegetables.Stir to combine vegetables and glaze, being sure to gently scrap the foil with the spatula to deglaze any spices stuck to foil.

7. Add mushrooms to vegetables and stir to combine.

8. Return baking sheet to oven and continue to roast vegetables 9-12 minutes more, or until tomatoes are beginning to burst and cauliflower/Brussels sprouts are fork tender, and slightly crisp around the edges. Remove from oven and pour remaining 1 tablespoon of broth over vegetables, then use spatula to deglaze one final time.