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Homemade Italian Roasted Mushrooms and Veggies photo

Italian Roasted Mushrooms and Veggies

This Italian Roasted Mushrooms and Veggies dish is vibrant and packed with flavor! Perfectly roasted mushrooms, cauliflower, and tomatoes create a delightful side.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 1 pound cremini mushrooms cleaned
  • 2 cups cauliflower cut into small florets
  • 2 cups cocktail tomatoes
  • 12 cloves garlic peeled
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley chopped

Equipment

  • Large baking sheet
  • Mixing bowl
  • Spatula
  • Measuring spoons
  • Chef’s knife

Method
 

Instructions:
  1. Step 1: Preheat your oven to 425°F (220°C) for caramelized veggies.
  2. Step 2: In a large mixing bowl, combine the cleaned cremini mushrooms, cauliflower florets, cocktail tomatoes, and peeled garlic cloves.
  3. Step 3: Drizzle the olive oil over the vegetables and sprinkle with Italian seasoning, salt, and pepper. Toss until evenly coated.
  4. Step 4: Spread the seasoned vegetables in a single layer on the baking sheet.
  5. Step 5: Roast in the oven for about 25-30 minutes, tossing halfway through for even browning.
  6. Step 6: Once roasted, remove from oven and sprinkle with fresh chopped parsley before serving.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • For longer storage, freeze roasted veggies for up to 3 months.
  • Reheat in the oven at 350°F until warmed through.