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Home / Recipes
30 minutes
4.62 from 234 votes
68 Comments

Italian Roasted Mushrooms and Veggies

Jump to RecipePrint Recipe
  • 1614
by: Joanna Cismaru
05.19.22

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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.

finished Italian Roasted Mushrooms and Veggies on a white platter

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.

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

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.

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.

Italian Roasted Mushrooms and Veggies on a baking sheet

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.
Italian Roasted Mushrooms and Veggies on a baking sheet garnished with parsley

How To Make Italian Roasted Mushrooms And Veggies

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

  • 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!
Italian Roasted Mushrooms and Veggies on a white platter

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
  • The Ultimate Parmesan Roasted Broccoli
  • Asian Green Beans
  • Skillet Green Beans

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italian roasted mushrooms and veggies on a plate

Italian Roasted Mushrooms and Veggies

4.62 from 234 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
Italian Roasted Mushrooms and Veggies – absolutely the easiest way to roast mushrooms, cauliflower, tomatoes and garlic Italian style. Simple and delicious.

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
US Customary – Metric

Instructions

  • Preheat oven to 400 F degrees.
  • 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

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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 87kcal (4%)Carbohydrates: 9g (3%)Protein: 3g (6%)Fat: 4g (6%)Sodium: 22mg (1%)Potassium: 588mg (17%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 310IU (6%)Vitamin C: 31.3mg (38%)Calcium: 51mg (5%)Iron: 1.2mg (7%)
Course:Side Dish
Cuisine:Italian
Keyword:italian roasted mushrooms, italian roasted mushrooms and veggies, italian roasted veggies
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 1614
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Kurt Wallinger says

    January 17, 2022 at 1:36 pm

    4 stars
    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.

    Reply
  2. Tracy Chapman says

    August 2, 2021 at 5:34 pm

    5 stars
    I love this recipe. I use italian seasoning packet instead of italian seasoning. It’s really good!!

    Reply
  3. Cristina says

    February 23, 2021 at 10:19 pm

    5 stars
    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 don’t like mushrooms! Great recipe.

    Reply
  4. Linda R says

    January 5, 2021 at 6:14 pm

    4 stars
    Very food and adapted minimally based on what I had on hand. Will make again as my husband that’s not a tomato lover had seconds!

    Reply
  5. Corinne LaBelle says

    November 4, 2020 at 6:23 pm

    I can’t wait to make this. It’s o nice to find a new side dish that is easy and really sounds delicious.

    Reply
  6. Clifton Mason says

    October 19, 2020 at 7:48 am

    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!

    Reply
  7. Julia says

    June 14, 2020 at 6:18 pm

    This was simply beautiful!

    Reply
  8. Nicole Kitchin says

    May 30, 2020 at 8:04 pm

    Question
    When do you add the garlic?

    Reply
    • Jo Cooks Team 2 says

      June 1, 2020 at 9:52 am

      With all the rest of the ingredients!

      Reply
  9. Nevin Atasoy says

    May 7, 2020 at 12:11 pm

    My husband insisted to steam the cauliflower, I have insisted to roast it with other veggies 🙂 Eventually, I won and we did this recipe of yours Jo and was delicious xx

    Reply
    • Jo Cooks Team says

      May 7, 2020 at 12:56 pm

      I’m glad you won! Roasted is always better. We’re glad you loved it 🙂

      Reply
  10. Candy Hazzard says

    February 10, 2020 at 5:23 pm

    5 stars
    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

    Reply
  11. Peter MacNaughton says

    May 23, 2019 at 3:16 pm

    Looks very delicious as a side dish. Will be trying this this weekend.

    Reply
  12. Teresa Briney says

    May 23, 2019 at 11:13 am

    5 stars
    I made this last night but added leftover garlic green beans and asparagus. It was delish! Served it over angel hair spaghetti . A real keeper!!!

    Reply
  13. Philly mom says

    May 17, 2019 at 8:19 pm

    5 stars
    Delicious! So easy – loved the spice blend. I went lighter on the garlic. Everyone enjoyed

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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