Italian Roasted Mushrooms and Veggies – absolutely the easiest way to roast mushrooms, cauliflower, tomatoes and garlic Italian style. Simple and delicious.
I also added loads of garlic here, and that is whole garlic cloves, they roast nicely and once done you can almost spread them on a piece of bread, like butter, so good. But the roasted mushrooms are to die for, they’re incredible.
The beauty of this side dish is of course its simplicity. All you have to do is toss all the mushrooms and veggies together in a bowl with some olive oil, salt, pepper and Italian seasoning. If you don’t have Italian seasoning, all it is is thyme, basil, oregano and rosemary, so if you have those herbs just make your own Italian seasoning. If you want the mushrooms and veggies to have a bit of kick to them add some red pepper chili flakes.
Oh and if your tomatoes burst open while roasting, you’ll want to make sure you get some crusty bread to soak up all that tomato juice all mixed in with the olive oil and herbs. It’s a good thing!
PREPARATION
In a bowl add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning, salt, pepper and toss until well combined.
Dump the veggies to a baking sheet 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 before serving.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
1 lb cremini mushrooms cleaned
2 cups cauliflower cut into small 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
NUTRITIONAL INFORMATION
Saturated Fat 0.727g 4% Polyunsaturated Fat 0.671g Monounsaturated Fat 3.314g Sodium 122mg 5% Potassium 532mg 15% Total Carbohydrates 9.73g 3% Dietary Fiber 2.5g 10% Sugars 4.09g Protein 4.07g 8% Vitamin A 26% Vitamin C 62% Calcium 3% Iron 6%
