I’m obviously on a roasted vegetable kick.
Although, it isn’t really a “kick.” A) It’s always been there — I love them! and B) It isn’t going anywhere.
I also happen to love thyme. And roasted mushrooms are my favorite of all roasted vegetables. I could eat an embaressing amount of them, but I guess it is better than jelly beans, right?
Although, if anyone is interested, pear Jelly Bellies are my faaaaaavorite. Need my mailing address?
That’s probably not going to help me lose 40 pounds.
Back to the mushrooms. These are so flavorful thanks to the thyme I already mentioned, but also a nice bit of tang from balsamic vinegar and Dijon mustard to offset the rich sweetness of the roasted mushrooms.
These come together so quickly and are the perfect side dish to any great meal — pork, chicken, steak, tofu…you name it. They would be fantastic tossed on a salad too. Or eaten like candy. It’s almost the same, right?
Roasted Mushrooms with Balsamic, Thyme, and Dijon
These roasted mushrooms are so easy to make but boast a complex flavor that everyone is sure to love.
- 16 ounces white mushrooms, cleaned and halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- Preheat oven to 400 degrees F.
- In a bowl, toss all ingredients together. Spread on a rimmed baking sheet in a single layer. Bake for 10 minutes, toss with a spatula or spoon, and bake for 5-10 minutes more or until cooked through and golden brown. Serve hot.
Verdict: I obviously love them.
Husband’s take: Loved them too! I made one other variety that he liked slightly better–they will appear here eventually.
How I served them to my 2-year-old: As is, cut up smaller. She’s not a big mushroom fan though. I’m convinced that someday she will grow to love them.
Changes I would make: None!
Difficulty: So easy!