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.
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Source: Recipe: Sheet Pan Roasted Tomatoes & Mushrooms — Recipes from The Kitchn