![Italian Roasted Vegetable Medley Recipe](https://www.sixsistersstuff.com/wp-content/uploads/2018/03/Roasted-Italian-Vegetable-Medley-Recipe.jpg)
I am always pretty on top of getting a main dish put together for dinner, but when it comes to sides it can be a little more difficult! This Italian Roasted Vegetable Medley came in clutch!
I have 4 kids, 3 of which are suuuuuper picky eaters. They are usually picky about meats but vegetables can be a bit of a struggle, too! I thought I would add a twist on roasted vegetables with some Italian dressing mix and a little parmesan and my kids loved it! They even had seconds, which is totally a miracle in our household!
These roasted vegetables go perfectly with our Cherry Chipotle Glazed Salmon, Bacon Wrapped Cream Cheese Stuffed Chicken, or our Baked Saltine Cracker Chicken!
![Italian Roasted Vegetable Medley](https://www.sixsistersstuff.com/wp-content/uploads/2018/03/Easy-Roasted-Italian-Vegetable-Medley-Recipe.jpg)
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“I have so much time!” -No mom ever
Get My Meal Plans NOW!Ingredients for Italian Roasted Vegetable Medley:
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 3 cups baby carrots
- 2 Tablespoons olive oil
- 1 Tablespoon dry Zesty Italian dressing mix
- 1 Tablespoon shredded parmesan cheese
How to make this Italian Roasted Vegetable Medley Recipe:
- Preheat oven to 425 degrees F.
- Spread broccoli, cauliflower and carrots on a large baking sheet.
- Drizzle olive oil over vegetables.
- Sprinkle on Italian dressing mix and shredded parmesan.
- Toss vegetables with hands until evenly coated in oil and seasoning.
- Bake for 20 minutes, or until vegetables are soft.
My favorite thing about this recipe is that I can easily toss everything together and throw it on a baking sheet and it is ready to go! You could also throw all of the ingredients together in a large Ziploc bag, zip it closed and shake it to coat them evenly then spread them on the baking sheet.
![Italian Roasted Vegetable Medley Recipe](https://www.sixsistersstuff.com/wp-content/uploads/2018/03/Easy-Roasted-Vegetables-Recipe.jpg)
The dry Italian dressing mix makes the perfect seasoning for these vegetables and the parmesan cheese puts them over the top!
![Italian Roasted Vegetable Medley Recipe on a sheet pan](https://www.sixsistersstuff.com/wp-content/uploads/2018/03/The-Best-Roasted-Italian-Vegetable-Medley-Recipe.jpg)
If you want to make this recipe even easier, you can buy a bag of mixed vegetables in the produce section of your grocery store and follow the recipe as directed!
![](https://www.sixsistersstuff.com/wp-content/uploads/2018/03/Roasted-Italian-Vegetable-Medley-Recipe-150x150.jpg)
Italian Roasted Vegetable Medley
Ingredients
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 3 cups baby carrots
- 2 Tablespoons olive oil
- 1 Tablespoon dry Zesty Italian dressing mix
- 1 Tablespoon shredded Parmesan cheese
Instructions
- Preheat oven to 425 degrees F.
- Spread broccoli, cauliflower and carrots on a large baking sheet.
- Drizzle olive oil over vegetables.
- Sprinkle on Italian dressing mix and shredded parmesan.
- Toss vegetables with hands until evenly coated in oil and seasoning.
- Bake for 20 minutes, or until vegetables are soft.
Notes
- If you switch out the vegetables for different ones, cook time will vary.
Nutrition
Equipment
Recipe Details
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