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Umami Roasted Vegetables
Prep Time (mins)
Cook time
Servings
10
30
4
Ingredients List
600g mixed vegetables (broccoli, cauliflower, Brussels sprouts, or whatever is on hand)
3 tbsp olive oil
1.5 tsp Woodbloom Umami Depth
3 garlic cloves, roughly smashed
Zest and juice of half a lemon
Flaky salt
Instructions
1. Heat the oven to 220C (425F). Line a large baking sheet with parchment.
2. Cut everything into similar-sized pieces so it all cooks at the same rate.
3. Toss the vegetables directly on the baking sheet with olive oil, Umami Depth, garlic, and a pinch of salt.
4. Spread into a single layer. Crowded vegetables steam rather than roast.
5. Roast for 25 to 30 minutes, turning once halfway through, until the edges are well caramelised.
6. Scatter over the lemon zest, squeeze on the juice, and finish with flaky salt.
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