Roasted Trumpet Mushroom, Broccoli and Cauliflower

Father’s Day at the Farmers Market is such a wonderful way to start the day. Live music, fathers and their little ones, and tons of smiles!

I couldn’t help but notice the beautiful mushrooms and cruciferous veggies - perfect to bring on our picnic to the beach later in the afternoon.

• 1 lb king trumpet mushrooms, sliced into lengthwise strips

• 1 small head broccoli, florets and sliced stalks

• 1 small head cauliflower, florets and sliced stalks

• 2 T olive oil

• 2 T muun chi Fermented Roots or 3 cloves garlic, minced

• 1 tsp sea salt

• ½ t black pepper

• 1 t smoked paprika

• ½ lemon minced with peel, juice and pulp

• 2 t chopped parsley

Preheat oven to 425 degrees.

Toss mushrooms, broccoli, and cauliflower with oil, fermented roots. salt, pepper, and paprika. Spread on a parchment-lined baking sheet in a single layer.

Roast for 25–30 minutes, until the vegetables are browned and fragrant.

Remove from oven and immediately toss with lemon zest, lemon juice, and parsley.

Try serving with muun chi Fermented Peels.

The bright acidity from the fermented ingredients pairs nicely with the earthy mushrooms. You may decide to add some protein from some of your favorite beans or edamame. This makes a fun salad to take on any picnic.