Fall In Love With The Sweetness Of Roasted Veggies!

I can always count on Joanna to come up with new and interesting dishes, and this one is certainly no exception. The mix of veggies – mushrooms, cauliflower and tomatoes – is not one that I would have thought of combining on my own, but it definitely “works.” I find it amusing that I have had all three of these veggies roasted, by themselves, never guessing that they would make such great companions.

I have a real love affair going with roasted garlic, so when I saw that Jo had included whole cloves of garlic on the baking sheet with the other roasted veggies, I was determined to give this recipe my full attention, adding it to my favorite side dishes.

I was unfamiliar with cocktail tomatoes, which are larger and sweeter than either grape or cherry tomatoes. If you cannot find cocktail tomatoes, which grow in clusters of 7-9 on the vine, in your local market, grape tomatoes would be a better substitute than cherry tomatoes, as they have a higher sugar content, and thus would be more similar to cocktail tomatoes in taste.

All three of these veggies will have a related sweetness, when they are roasted. The cauliflower will have a more yielding texture in your mouth, while the mushrooms will be more firm and dense.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Normally, roasting veggies calls for a higher oven temperature, at least 400 degrees F. But if you would like to cook some type of meat or fish for your dinner at the same time, in a separate dish, they could share a 350 degree F oven and cook for 45 minutes, giving you the same results.

Recipe and image courtesy of Joanna Cismaru at Jo Cooks