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Sheet Pan Roasted Tomatoes & Mushrooms

Makes: about 4 heaping cupsServes: 4

Prep time: 15 minutes; cooking time: 35 minutes


  • 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


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

  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.

  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.

  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.

Recipe Notes

Make ahead: The vegetables can be roasted up to a day ahead of time and refrigerated. Reheat in a 275°F oven for about 15 minutes.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Serving suggestions: The mixture can be enjoyed piled on toast (sprinkled with blue cheese is especially nice), served over rice, couscous, or polenta, tossed with pasta, spooned over cooked chicken or steak, or simply enjoyed on its own as a side dish.