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
Tips For Making The Best Italian Roasted Veggies
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
