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Tired of cooking all those holiday dishes? Ate nothing but mac and cheese and honey baked ham for 3 weeks straight? Need something simple to whip up as a side for dinner? Well then you are basically me. Here’s a solution, try these delicious italian roasted vegetables. Just 5 ingredients and only a few minutes of prep, you have a healthy, flavorful, juicy medley of veggies to serve with dinner!
Vegetable Medley
This dish came to be because I was planning my Christmas Dinner menu and realized I had nothing but cheesy side dishes planned. The usual suspects, mac and cheese, potatoes au gratin, cheesy tomato rigatoni. As delicious as they all were, I needed to throw some veg on the table to make sure my family didn’t die of cheese and carb overload.
So I thought, “how can I make a veggie side dish that isn’t just boring green beans or corn?” I decided to pull together some of my faves and roast them. I mean, why have one when you can have 3?
For this recipe, I used one pint of grape (or cherry) tomatoes, 1 pint of baby bella mushrooms, and one whole head of cauliflower, broken up into bite sized florets. I wanted a variety of flavor and texture. The cauliflower gets soft but crisps up around the edges, the mushrooms get nice and tender, and the tomatoes burst with juice when you bite into them.
You could really use whatever veggies you like, just make sure the cooking time is around the same. Some great options would be:
- Broccoli
- Zucchini
- Red Onions
- Bell Peppers
- Brussel Sprouts
Italian Roasted Vegetables
Now that you have selected your veggies, it is time to roast. First, add all of your veggies in a large bowl. To the bowl, add a pack of italian dressing seasoning mix. You can find this at any grocery store in the condiments section. Also add 3-4 tbsp of olive oil and stir to combine.
Dump all of the veggies onto a non-stick baking sheet and spread into an even layer to prevent steaming. Remember you are going for roasted veggies (crispy edges), not steamed ones.
Place in a 375 degree oven for 25-30 minutes, flipping halfway through. You want to roast these until the edges of the cauliflower are just barely golden brown and crisp. Place your italian roasted vegetables in a serving bowl and sprinkle with chopped parsley or parmesan cheese, or both (optional), and serve immediately.
Want More Veggie Sides?
- Loaded Brussel Sprouts With Chili Honey
- Broccoli Cheddar Casserole
- Green Bean Casserole
- Roasted Parmesan Broccoli
Italian Roasted Vegetables
Ingredients
- 1 head cauliflower about 3-4 cups
- 1 pint grape tomatoes
- 1 pint baby bella mushrooms
- 1 pack (.7oz) italian dressing seasoning mix
- 3 tbsp olive oil
Instructions
- Preheat the oven to 375°
- Break up cauliflower into bite size florets. Add to a large mixing bowl along with the tomatoes
- Clean the mushrooms with a damp paper towel and add whole to the bowl as well.
- Sprinkle on italian dressing mix and drizzle on olive oil. Mix to combine.
- Spread veggies on a nonstick baking sheet, spreading into an even layer to prevent steaming.
- Bake for 25-30 minutes, or until cauliflower is slightly golden brown on the edges, flipping halfway through.
- Serve immediately.
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