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Oven Roasted Vegetables Recipe

Recipe by: Cassy

"This versatile recipe has become a family-favorite as all types of vegetables can be used."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
  • 2Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
  • 3Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Footnotes
  • Cook's Notes:
  • The time will vary with the size and amount of vegetables. If you have lots of vegetables, you might want to put them in 2 pans to speed up the cooking. Doesn't work as well in air-bake pan as it doesn't brown as much.
Ingredients
  • 8 servings
  • 255 cals
  • cooking spray (such as Pam®)
  • 1/2 cup olive oil, or more as needed
  • 1 (1 ounce) package dry onion soup mix, or more to taste
  • 2 pounds potatoes, cut into 1-inch pieces, or more to taste
  • 1 pound baby carrots
  • 2 large bell peppers, cut into 1-inch pieces
  • 1 large onion, cut into 1-inch pieces, or more to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    255
    13%
  • Fat:
    13.9
    21%
  • Carbs:
    31.1
    10%
  • Protein:
    3.6
    7%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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