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These oven roasted vegetables are so simple, but they turn out perfectly every single time.
Recipe Ingredient Notes
To make this oven roasted vegetables, you will need the following ingredients:
- Red potatoes
- Carrots
- Onion
- Zucchini
- Asparagus
- Olive oil
- Dry ranch seasoning mix
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Oven Roasted Vegetables
- Preheat oven to 350℉.
- 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.
Recipe Notes
- You can use whatever vegetables you prefer, but please note cook times can vary. We recommend the following vegetables: cauliflower, broccoli, onions, zucchinis, carrots, potatoes (regular or sweet), Brussels sprouts, and peppers (red, green, yellow, and orange).
- 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.
- You can definitely make these vegetables 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.
Enjoy More Delicious Side Dishes
Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.
- Grandma’s Corn Pudding
- Honey Roasted Carrots
- Instant Pot Corn on the Cob
- Italian Roasted Vegetable Medley
- Orange Glazed Carrots
- Parmesan Ranch Corn
- Slow Cooker Brown Sugar Glazed Carrots
- Slow Cooker Creamed Corn
- Slow Cooker Roasted Vegetables
Oven Roasted Vegetables Recipe
Our oven roasted vegetables, the perfect side dish recipe, are drizzled in olive oil and seasoned with a dry Ranch seasoning mix.
Serving servings
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℉.
- 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 can use whatever vegetables you prefer, but please note cook times can vary. We recommend the following vegetables: cauliflower, broccoli, onions, zucchinis, carrots, potatoes (regular or sweet), Brussels sprouts, and peppers (red, green, yellow, and orange).
- 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.
- You can definitely make these vegetables 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
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.
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!
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!