Italian Roasted Mushrooms & Veggie Recipe by Jo Cooks

I have three more recipes from our Christmas Eve and Christmas Day dinners that I’d like to share with you. Today, it’s going to be a really nice side dish. Tomorrow will be the main course and the next day will be some awesome apple stuffing. I’ll try to stay focused on the roasted vegetables today though – but still, they were all memorable.

The Recipe

If you decide to prepare this as a side one day, it’ll likely be the easiest side you’ve ever made. During the process, I kept asking Laura, “That’s it? That’s all I have to do?” She would tell me yes and that I should try not to get distracted.

This dish is full of flavor. I’m not going to lie to you – it’s got some garlic going on. The best part about that is the garlic is baked so some of the “lasting” effects are minimized. I’ve been eating this for the past two nights and I feel like I didn’t eat any garlic at all in the past week. That’s a good thing.

While there are only a few ingredients, this is a somewhat unique and appealing dish in that many of the vegetables are kept whole. That’s fairly rare and it adds to the simplicity of the preparation.

Ingredients

Serves: 6

24 Ounces White Button Mushrooms, Cleaned
2 Cups Cauliflower, Cut Into 1 1/2 Inch Pieces
2 Cups Grape Tomatoes
12 Garlic Cloves, Peeled (or 6 Teaspoons Minced Garlic)
2 Tablespoons Regular Olive Oil
1 Tablespoon Italian Seasoning
1/2 Teaspoon Table Salt
1/2 Teaspoon Ground Black Pepper
2 Tablespoons Fresh Parsley, Chopped

Step-by-Step Instructions

I’d like to thank Jo Cooks for this recipe. She did a great job of sharing and explaining it on her website.

Pre-Heat Oven

Before you do anything else, go ahead and pre-heat your oven to 400 degrees. Also, adjust the racks so one of them is in the center position.

Coat the Vegetables

Add the cleaned mushrooms, cauliflower, tomatoes and garlic to a large bowl. Then, add the olive oil, Italian seasoning, salt and pepper and mix everything together well until the vegetables are coated with the oil. When adding the oil and the rest, be sure to distribute it evenly over the tops of the vegetables, so there are no salty or peppery surprises at the end.

Cook the Vegetables

Pour the contents of the bowl out onto a large baking sheet. Place the sheet in the oven for 30 minutes or until you see the mushrooms and cauliflower begin to brown.

When finished, remove the tray from the oven and turn off the heat. You should have some really good looking roasted vegetables sitting in front of you.

The Final Dish

All that’s left is to transfer the veggies from the baking sheet to a nice platter. Once that’s done, you can sprinkle the chopped parsley over everything and serve. Enjoy!