OVEN ROASTED VEGETABLES
This versatile recipe has become a family-favorite as all types of vegetables can be used.
Provided by Cassy
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
- Mix 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.
- Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g
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Jean Chantal
[email protected]I highly recommend this recipe. It's a great way to get your daily dose of vegetables.
Norma Abila
[email protected]This is the best roasted vegetable recipe I've ever tried. The vegetables are so flavorful and tender.
Bryelle Johnson
[email protected]I'm always looking for new ways to cook vegetables and this recipe is a keeper. I will definitely be making it again.
Alfredo Jimenez
[email protected]This recipe is a great way to use up leftover vegetables. I usually add whatever vegetables I have on hand and it always turns out great.
CreePtic Silver
[email protected]I love the combination of vegetables in this recipe. The sweetness of the carrots and parsnips pairs perfectly with the bitterness of the broccoli and Brussels sprouts.
Selina Baylis
[email protected]I've made this recipe several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
S u n s h i n e
[email protected]This is a great recipe for a quick and healthy weeknight dinner. I usually serve it with grilled chicken or fish.
Lion's Eye
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the roasted vegetables.
Boy Zoleka
[email protected]I'm not a vegetarian, but I love this recipe as a side dish. It's so healthy and flavorful.
David Nadeau
[email protected]I used a variety of vegetables in this recipe and they all turned out great. I especially liked the roasted carrots and parsnips.
Maryam Buratai
[email protected]I followed the recipe exactly and the vegetables turned out great. I will definitely be making this again.
momoh austine
[email protected]The vegetables came out perfectly roasted. They were tender but still had a bit of a bite to them.
Joti yeye
[email protected]I love how easy this recipe is. I just throw all the vegetables in a pan and roast them.
Dilanka Karunarathne
[email protected]This is my go-to recipe for roasted vegetables. It's simple, healthy, and always delicious.
Duane Bowker
[email protected]I've never been a big fan of roasted vegetables, but this recipe changed my mind. The vegetables were so flavorful and tender.
Jeremy Boles
[email protected]These roasted vegetables were a hit at my dinner party! The flavors were incredible, and the vegetables were cooked to perfection.