Oven Roasted Vegetables Recipe

These oven roasted vegetables are so simple, but they turn out perfectly every single time.

We love this recipe because it’s so versatile – it’s a great way to use up all the vegetables you need to use from your crisper drawer. And because they’re tented in foil, no matter what type of vegetable you’re using, it will work.

How to make Oven Roasted Vegetables:

1. Preheat oven to 350 degrees.
2. Place a large piece of foil on a cookie sheet (make sure it’s as long or longer than the cookie sheet). Spread the chopped veggies on top of the foil in a single layer. In this batch, we used an onion, zucchini, potatoes, carrots, and asparagus.
3. Drizzle veggies with olive oil. (Between the aluminum foil and the olive oil, it will make for a quick and easy clean up and no sticking).
4. Sprinkle the packet of dressing mix over the veggies and mix thoroughly (you can use a spatula, but we’ve found the easiest way to do it is with your hands). Make sure that all the veggies are covered with oil and dressing mix.
5. Place another piece of foil over the veggies (you may need use two to make sure it is fully tented). Close the edges of the foil. It should look like one giant hobo dinner.
6. Cook for about an hour (the thickness of your veggies will determine how long it takes). You can check at 50 minutes to make sure they don’t get too soft.

Related Recipe: Try our Slow Cooker Roasted Vegetables!

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Here are some of our favorite vegetables to use:

• Cauliflower
• Broccoli
• Onion
• Zucchini
• Carrots
• Potatoes (sweet or regular)
• Brussels Sprouts
• Peppers (Red, green, yellow, and orange)

Our favorite seasonings for Oven Roasted Vegetables:

Our favorite way to season these veggies is quickly – we usually use a ranch seasoning mix or Italian dressing mix.

If you want to use a homemade seasoning mix, try the ranch mix from these potatoes.

They also taste great drizzled with olive oil and balsamic vinegar, or with the seasonings from this recipe.

Can you make these ahead of time?

You could definitely make these ahead of time. Just chop all your veggies, mix them with the olive oil and dressing mix, then refrigerate them until you’re ready to bake.

We wouldn’t recommend freezing them (especially with the potatoes) because they tend to go a little too mushy.

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These veggies pair perfectly with these main dishes:

• Baked Ranch Chicken
• Easy Marinated Pork Chops
• Maple Dijon Glazed Chicken
• Parmesan Crusted Tilapia
• Cream Cheese and Pesto Stuffed Chicken
• Italian Roasted Vegetable Medley

Oven Roasted Vegetables Recipe

5 from 1 vote

Oven-Roasted Veggies make the perfect side dish for any meal. Drizzled in olive oil and seasoned with your favorite dressing mix, these will turn out beautifully every single time.

ServingServing: 6

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

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Ingredients

• ▢ 4 Red Potatoes, diced
• ▢ 4 carrots, sliced
• ▢ ½ onion, diced
• ▢ 2 zucchini, diced
• ▢ 1 bunch asparagus , ends trimmed, diced
• ▢ ⅓ cup olive oil
• ▢ 1 ounce dry ranch seasoning mix, 1 package

Equipment

• Sheet Pan (Quarter)
• Aluminum Foil
• Non-stick Cooking Spray

Instructions

1. Preheat oven to 350 degrees F.
2. Cover a baking sheet with foil and spray with nonstick cooking spray.
3. Spread potatoes, carrots, onion, zucchini and asparagus in an even layer on prepared baking sheet.
4. Drizzle olive oil on top of vegetables and toss with hands to coat.
5. Sprinkle dressing mix and toss to coat; spread vegetables in an even layer.
6. Cook for 55-60 minutes, or until vegetables are tender.

Notes

• You could definitely make these ahead of time. Just chop all your veggies, mix them with the olive oil and dressing mix, then refrigerate them until you’re ready to bake.
• We wouldn’t recommend freezing them (especially with the potatoes) because they tend to go a little too mushy.

Nutrition

Calories: 265 kcal · Carbohydrates: 35 g · Protein: 6 g · Fat: 13 g · Saturated Fat: 2 g · Sodium: 415 mg · Potassium: 1112 mg · Fiber: 6 g · Sugar: 7 g · Vitamin A: 7502 IU · Vitamin C: 31 mg · Calcium: 58 mg · Iron: 3 mg

Cuisine: American

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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