Italian Roasted Mushrooms and Veggies
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Italian Roasted Mushrooms and Veggies – absolutely the easiest way to roast mushrooms, cauliflower, tomatoes and garlic Italian style. Simple and delicious.
Italian Roasted Mushrooms And Veggies
I have such a simple recipe for you today. Roasted mushrooms and veggies, that’s it! I roast veggies like this all the time, on a weekly basis. When done well it can really elevate a simple side dish into one packed with flavor. This time I chose to use gorgeous and delicious cremini mushrooms, cauliflower, and tomatoes.
Devilishly Simple
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.
Ingredients In Italian Roasted Mushrooms And Veggies
- Veggies – Cauliflower, tomatoes, and mushrooms. You can use whatever veggies you want – that’s the beauty of this dish!
- Garlic – Whole peeled cloves are best as they become sooo buttery when roasted down.
- Italian seasoning – If you don’t have any on hand feel free to mix your own.
- Salt & pepper – To taste.
- Olive oil – Just a drizzle.
- Parsley – I used fresh parsley for this recipe but if dried is all you have on hand that’s fine.
How To Make Italian Roasted Mushrooms And Veggies
- Prepare the oven: Preheat your oven to 400 F degrees.
- Assemble veggies: In a large bowl mix all the ingredients save 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 is tender. Serve garnished with fresh parsley!
Tips For Making The Best Italian Roasted Veggies
- I love to use baby potatoes with tomatoes, or onion, peppers and sweet potatoes. The possibilities truly are endless.
- I usually serve this alongside roasted chicken drumsticks or roasted pork loin or pork chops. It makes for a perfect accompaniment!
- 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!
Storing Leftover Roasted Mushrooms And Veggies
This recipe is so easy to make and store! Just refrigerate in an airtight container and it’ll stay fresh for up to a week.
Craving 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
- Mushroom Rice
- The Ultimate Parmesan Roasted Broccoli
- Asian Green Beans
- Skillet Green Beans
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Italian Roasted Mushrooms and Veggies
Ingredients
- 1 pound cremini mushrooms (cleaned)
- 2 cups cauliflower (cut into small florets)
- 2 cups cocktail tomatoes
- 12 cloves garlic (peeled)
- 2 tablespoon olive oil
- 1 tablespoon Italian seasoning
- salt and pepper to taste
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400℉.
- 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.
Notes
- If you do not have Italian seasoning you can use equal amounts of basil, oregano, rosemary and thyme.
- This recipe is so easy to make and store! Just refrigerate in an airtight container and it’ll stay fresh for up to a week.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Have made this several times and absolutely love it. I use cherry tomatoes and roast for less time as we like our veggies crisp. Tonight I will add carrots.
Can you use cherry tomatoes or are they too small? I can’t wait to make this, love roasted veggies.
They should be fine. š
Great recipe! Simple and delicious.
If I add baby potatoes, would I have cook it longer?
No, they should be fine in the allotted time.
How do you reheat this dish?
I think the best way to reheat them is place them on a baking sheet and place them back in the oven for about 5 minutes at 400F.
I need to cut the cauliflower smaller next time. After 20 minutes the tomatoes were done/soft and the mushrooms were roasted very nicely, but the cauliflower wasn’t done to my liking. We ate it anyway and it was really good. I didn’t use the quantity of garlic specified, I made 2 servings, but had some fresh garlic olive oil that gave it real nice garlic flavor. I would make this again but would start the cauliflower early and then add the mushrooms and tomatoes after 5 minutes or so.
I love this recipe. I use italian seasoning packet instead of italian seasoning. It’s really good!!
Made these tonight for neighbors. Used white button mushrooms, cauliflower and zucchini. Baked for 30 min. They said the mushrooms were delicious and they usually donāt like mushrooms! Great recipe.
Very food and adapted minimally based on what I had on hand. Will make again as my husband thatās not a tomato lover had seconds!
I can’t wait to make this. It’s o nice to find a new side dish that is easy and really sounds delicious.
I made this last night as a side for Sunday dinner. Perfect for me. Quick & Easy. I added Broccoli and Asparagus and left out the tomatoes. Will include tomatoes next time. Thank you!
This was simply beautiful!
Question
When do you add the garlic?
With all the rest of the ingredients!
My husband insisted to steam the cauliflower, I have insisted to roast it with other veggies š Eventually, I won and we did this recipe of yours Jo and was delicious xx
I’m glad you won! Roasted is always better. We’re glad you loved it š
I found this web site a few weeks ago, and this is one of the first recipes I tried. I have made it 4 times already, the whole family loves it. I add carrots