If you’re looking to jazz up your chicken dinner with a juicy and healthy side dish, this Italian Roasted Vegetables recipe is going to liven up any dinner! Plus, it’s healthy and perfect for all cycles of the 17 Day Diet.
A while back I was browsing Instagram and I came across this perfect side dish – it was so tasty I’ve featured it a few times in my weight loss challenges.
There’s something really special about this dish – I’m not sure if it’s the juice bursting out of the cooked mushrooms when you bite into one, or the sweetened roasted tomato.
It could also be the whole garlic cloves that turn both sweet and savory after spending time in the oven.
Perhaps it’s the combination of all the ingredients in this dish that make it so yummy. This recipe really is that good. It’s a perfect side dish to fish or chicken.
If you’re looking for a complimentary chicken dish to go with these vegetables, check out my Greek Chicken Souvlaki with Yogurt Sauce recipe.
All you need to do is marinate chicken breasts using the marinade sauce, cook and serve with these veggies (you can make the full souvlaki dish for another night).
OK, let’s get started with a few tips.
First you’ll want to prep your veggies – make sure you clean your mushrooms prior to roasting.
The secret to cleaning mushrooms is to either use a damp cloth or a damp paper towel and gently brush off any dirt. If you rinse mushrooms under a stream of water, you’ll end up with tough mushrooms.
Next, you’ll want to drizzle olive oil, the Italian Seasoning and salt and pepper onto your vegetables on a baking sheet. Toss to fully coat.
Once your oven is nice and hot, place your vegetables into the oven – basically, shut it and forget it!
Don’t open the oven to peek. You definitely don’t want to lose any heat during the roasting process.
It’s purely optional, but adding a bit of chopped fresh parsley prior to serving will give your veggies an extra “freshness”.
I’ve made this recipe several times and it’s so yummy! A few times I added chopped red bell pepper and it added a bit more sweetness to the dish.
This recipe has been changed just a bit. It’s perfect as-is, or you can add in some of your favorite veggies to the mix!
If you make this dish, come back and tell me how if went!
- 1 8oz carton whole crimini mushrooms, cleaned
- 2 cups cauliflower, cut into small florets
- 1 cup cherry tomatoes
- 12 garlic cloves, peeled
- 2 Tablespoons olive oil
- 1-2 teaspoons Italian seasoning, to taste
- Salt and Pepper to taste
- Fresh parsley, chopped (for garnish – optional)
- Preheat oven to 400 F degrees.
- Add prepared vegetables onto a baking sheet, drizzle olive oil, Italian Season, salt and pepper and toss until well combined.
- Roast for 20 to 30 minutes or until mushrooms are plump and cauliflower is fork tender.
- Garnish with fresh parsley.
Approved all cycles.