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Italian Roasted Mushrooms and Veggies

Italian Roasted Mushrooms and Veggies

30 minutes

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Italian Roasted Mushrooms and Veggies— definitely the most convenient method to roast mushrooms, cauliflower, tomatoes and garlic Italian style. Basic and scrumptious.

Italian Roasted Mushrooms And Veggies

I have such a easy dish for you today. Roasted mushrooms and veggies, that’s it!

If you’ve never ever had roasted tomatoes before, my buddies, this needs to go on your bucket list since it’s the very best thing ever. Don’t cut them up or anything, I like to utilize cocktail tomatoes, and I roast them entire, then as you bite into them you get an explosion of taste in your mouth.

I likewise included loads of garlic here, and that is entire garlic cloves, they roast perfectly and when done you can almost spread them on a piece of bread, like butter, so good. But the roasted mushrooms are to crave, they’re extraordinary.

Devilishly Easy

The charm of this side dish is obviously its simplicity. All you need to do is toss all the mushrooms and veggies together in a bowl with some olive oil, salt, pepper and Italian flavoring.

If you don’t have Italian spices, all it is thyme, basil, oregano and rosemary, so if you have those herbs just make your own Italian seasoning. If you desire the mushrooms and veggies to have a little bit of kick to them add some red pepper chili flakes.

Ingredients In Italian Roasted Mushrooms And Veggies

  • Veggies– Cauliflower, tomatoes, and mushrooms. You can utilize whatever veggies you want– that’s the appeal of this meal!
  • Garlic– Entire peeled cloves are best as they end up being sooo buttery when roasted down.
  • Italian seasoning– If you do not have any on hand feel free to blend your own.
  • Salt & pepper– To taste.
  • Olive oil– Just a drizzle.
  • Parsley– I used fresh parsley for this dish however if dried is all you have on hand that’s fine.

How To Make Italian Roasted Mushrooms And Veggies

Detailed measurements and guidelines are found on the recipe card at the bottom of the page.

  • Prepare the oven: Preheat your oven to 400 F degrees.
  • Assemble veggies: In a big bowl mix all the active ingredients conserve for the fresh parsley. Toss well to combine and spread on a baking sheet.
  • Finish the Italian roasted mushrooms and veggies: Roast veggies for 20 to 30 minutes or until the mushrooms are golden brown and the cauliflower hurts. Serve garnished with fresh parsley!

Tips For Making The Very Best Italian Roasted Veggies

  • I enjoy to utilize infant potatoes with tomatoes, or onion, peppers and sweet potatoes. The possibilities truly are unlimited.
  • I generally serve this along with roasted chicken drumsticks or roasted pork loin or pork chops. It produces a perfect accompaniment!
  • Oh and if your tomatoes burst open while roasting, you’ll want to make certain you get some crusty bread to absorb all that tomato juice all mixed in with the olive oil and herbs. It’s a good idea!

Storing Leftover Roasted Mushrooms And Veggies

This recipe is so easy to make and shop! Just cool in an airtight container and it’ll stay fresh for up to a week

Yearning More Veggie Side Dishes? Try These:

  • Garlic and Herb Roasted Carrots
  • Perfect Thyme Skillet Potatoes
  • Balsamic Parmesan Roasted Asparagus and Tomatoes
  • Roasted Green Beans And Mushrooms
  • Roasted Potatoes With Garlic Aioli
  • The Ultimate Parmesan Roasted Broccoli

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Italian Roasted Mushrooms and Veggies

Prep: 10 mins

Cook: 20 minutes

Overall: 30 minutes

Serves: 6

Italian Roasted Mushrooms and Veggies – absolutely the easiest method to roast mushrooms, cauliflower, tomatoes and garlic Italian style. Simple and delicious.

Components

  • 1 pound cremini mushrooms cleaned
  • 2 cups cauliflower cut into little florets
  • 2 cups cocktail tomatoes
  • 12 cloves garlic peeled
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • salt and pepper to taste
  • 1 tbsp fresh parsley chopped

Directions

  • Preheat oven to 400 F degrees.

  • In a bowl add all the mushrooms and veggies. Drizzle with olive oil then include Italian spices, salt, pepper and toss till well combined.

  • Dump the veggies to a flat pan and place in the preheat oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender.

  • Garnish with fresh parsley prior to serving.

Dish Notes

If you do not have Italian flavoring you can use equal amounts of basil, oregano, rosemary and thyme.

This dish is so simple to make and shop! Simply cool in an airtight container and it’ll stay fresh for up to a week

Please remember that dietary information is a rough quote and can differ considerably based upon products used.

Nutrition Details:

Calories: 87 kcal(4%) Carbohydrates: 9 g(3%) Protein: 3 g(6%) Fat: 4 g(6%) Salt: 22 mg(1%) Potassium: 588 mg(17%) Fiber: 1 g(4%) Sugar: 3 g(3%) Vitamin A: 310 IU(6%) Vitamin C: 313 mg(38%) Calcium: 51 mg(5%) Iron: 1.2 mg(7%)

Course: Side Dish

Cuisine: Italian

Keyword: italian roasted mushrooms, italian roasted mushrooms and veggies, italian roasted veggies

Attempted this recipe? Rate it listed below tag @jocooks on instagram and hashtag it #jocooks!

Meet jo

I’m Joanna (Jo for brief) and this is my blog where I show you my culinary adventures. Here you will find a range of dishes using easy daily active ingredients and developing wonderful, tasty and reassuring meals, including some decadent desserts.

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