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:
- Preheat oven to 350 degrees.

- 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.

- 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).

- 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.

- 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.

- 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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Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
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
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
Instructions
- Preheat oven to 350 degrees F.
- Cover a baking sheet with foil and spray with nonstick cooking spray.
- Spread potatoes, carrots, onion, zucchini and asparagus in an even layer on prepared baking sheet.
- Drizzle olive oil on top of vegetables and toss with hands to coat.
- Sprinkle dressing mix and toss to coat; spread vegetables in an even layer.
- 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
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I am so excited to finally have this recipe!! These are so good!
I’m so glad I just found this-while looking for a vegetable side dish for our Christmas dinner! I’ve just decided to stop cooking the vegetables with the beef roast when I make it in the crock pot cause it makes the veggies all weird, so I’m totally going to do this. Yay! Thanks!!
Hey sisters! Can the veggies for this be prepped and frozen before hand? How would this work? Thaw them or right into the oven? Thank you in advance!
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My only fear would be that they would be mushy. I honestly have not tried to prep them before and then freeze them. If you wanted to cut up all the veggies earlier in the day and then keep them in the fridge, I think that would work. I just don’t have much experience with freezing vegetables. So sorry! Let us know how it turns out! -The Six Sisters
Oh my gosh!! I am making my weekly menu right now and all these recipes look amazing!!!!! I’m trying so many this week! I am so in love with your guys blog!
This is the very best recipe I have seen so far!