Sheet Pan Roasted Tomatoes & Mushrooms

Name: Sheet Pan Roasted Tomatoes & Mushrooms
Prep time: 15 min
Cook time: 35 min
Ingredients: 2 pints cherry tomatoes, halved; 3 tablepoons olive oil, divided; 2 tablespoons fresh thyme leaves, divided; 1/2 teaspoon kosher salt, divided; 1 pound small cremini mushrooms, halved or quartered if large; 4 cloves garlic, smashed and peeled; Freshly ground black pepper; 1 tablespoon balsamic vinegar

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www.thekitchn.com

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Prep Time: 15 minutes

Cook Time: 35 minutes

Servings: 4

Author : Sheela Prakash

alcohol free dairy free easy

Ingredients

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2 pints cherry tomatoes, halved3 tablepoons olive oil, divided2 tablespoons fresh thyme leaves, divided1/2 teaspoon kosher salt, divided1 pound small cremini mushrooms, halved or quartered if large4 cloves garlic, smashed and peeledFreshly ground black pepper1 tablespoon balsamic vinegar

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Instructions

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Step 1

Arrange a rack in the middle of the oven and heat to 375°F.

Step 2

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.

Step 3

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.

Step 4

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.