This may look like an inconspicuous tray of roasted veggies, but it is anything but bland and boring. These earthy mushrooms and sweet cherry tomatoes are caramelized with lots of fresh thyme and garlic and then finished with a hit of brightening balsamic vinegar.
It's so simple, you'll wonder why it's been missing from your life for so long! Pile it on toast, spoon it over grilled chicken or steak, toss it with pasta, or just eat it straight from the sheet pan with a fork. I urge you to make this immediately and then reap its meaty, juicy benefits all week long.
Sheet Pan-Roasted Tomatoes and Mushrooms:
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An Infinitely Adaptable Tray of Roasted Goodness
These sheet pan roasted tomatoes and mushrooms want you to customize them to your liking. We didn't fuss with them too much, so you can take them in the direction you desire.
A suggestion: Start with just piling the mix on good toast and calling it dinner. If you happen to have some blue cheese kicking around, crumble some on top. The result will be one seriously umami-rich vegetarian meal that you'll think about for days after (like I am). Goat cheese or shaved Parm work in this iteration, too.
Don't stop there, though. There's enough sauciness here that this is wonderful tossed with your favorite pasta or simply spooned over quinoa or creamy polenta. If you're not looking to stay meatless, it will also jazz up grilled chicken or steak. Basically, you can't go wrong, even if you end up just serving it as-is.
Sheet Pan Roasted Tomatoes & Mushrooms
Makes about 4 heaping cups; serves 4
Prep time: 15 minutes ; cooking time: 35 minutes
cherry tomatoes, halved
olive oil, divided
fresh thyme leaves, divided
kosher salt, divided
small cremini mushrooms, halved or quartered if large
cloves garlic, smashed and peeled
Freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 375°F.
Place the cherry tomatoes, 1 tablespoon of the olive oil, 1 tablespoon of the thyme, 1/4 teaspoon of salt, and a few grinds of black pepper in a large bowl and toss to combine. Transfer to one half of a rimmed baking sheet and arrange the tomatoes so that they are cut-side down.
Place the mushrooms, garlic, remaining 2 tablespoons olive oil, remaining 1 tablespoon thyme, remaining 1/4 teaspoon salt, and a few grinds of black pepper in the same bowl and toss to combine. Transfer to the other half of the baking sheet and spread out in a single layer.
Roast until the vegetables are soft and caramelized, 30 to 35 minutes. Remove from the oven and mash the tomatoes gently with a fork to realize some of their juices. Drizzle the balsamic vinegar over the vegetables and toss to combine and evenly coat the vegetables. Serve warm or at room temperature.
Make ahead: The vegetables can be roasted up to a day ahead of time and refrigerated. Reheat in a 275°F oven for about 15 minutes.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Serving suggestions: The mixture can be enjoyed piled on toast (sprinkled with blue cheese is especially nice), served over rice, couscous, or polenta, tossed with pasta, spooned over cooked chicken or steak, or simply enjoyed on its own as a side dish.