By Brian Duffy
(Courtesy of Mary Gustow)

Every holiday I’ve spent with my in-laws for the last eight years, my mother-in-law Mary would always say nervously, “I can’t believe I have to cook for the chef.” And I’ve always assured her, “I love your food—seriously, don’t worry about it.” I guess that sharing her recipe with you is the only way I can truly show her how much I love these veggies! If you have trouble finding the mushrooms, head over to a farmers market or a local produce stand.

Vegetables for Roasting

• 1-pound wild mushrooms (any will work, but don’t get buttons. Be creative: Look for crimini, lobster, chanterelle, elf’s ear, and hedgehog.)
• 3 carrots cut into 1/2“ strips
• 3 parsnips cut into 1/2“ strips
• 4 turnips cut into 1/2“ strips
• 4 Yukon gold potatoes cut into 1/2“ strips
• 2 rutabaga cut into 1/2“ strips
• Sea or Kosher Salt

Marinade

• 1/2 cup olive oil
• Juice of 1/2 lemon
• 2 T soy sauce
• 1 tsp cracked black pepper
• 2 sprigs rosemary, chopped
• 3 T parsley chopped
• 1 T brown sugar
• Garnish
• 4 sprigs rosemary

Combine the zest of 1/2 lemon and 1 T sea salt.

Preheat oven to 425 degrees.

Cut veggies and potatoes. Place in a large bowl. Set mushrooms aside. (They get added in halfway through)

In a separate bowl combine the marinade mix and whisk together, toss over the veggies and season with sea salt and black pepper.

Transfer to a sheet tray and arrange to fit. Try not to overlap too much.

Roast in the oven for 15 minutes and then add the mushrooms to the tray. Move the veggies around a bit to ensure even browning.

Check the veggies after 30 minutes and test for “doneness”--not too soft but not hard either. If not done enough roast for another 10 – 15 minutes.

The final step is to broil the veggies for 3 – 5 minutes to let them get a little bit more color and to caramelize the natural sugars.

Pull from the oven and transfer immediately to a serving dish. Garnish with rosemary sprigs, lemon zest and sea salt.