Oven-Roasted Vegetables

Oven-Roasted Veggies make the perfect side dish for any meal. Drizzled in olive oil and seasoned with your favorite dressing mix, these will turn out beautifully every single time.

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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.

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:

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:

Serves: 6

Oven-Roasted Vegetables

Oven-Roasted Veggies make the perfect side dish for any meal. Drizzled in olive oil and seasoned with your favorite dressing mix, these will turn out beautifully every single time.

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe


  • 4 red potatoes (diced)
  • 4 carrots (sliced)
  • 1/2 onion (diced)
  • 2 zucchini (diced)
  • 1 bunch asparagus (ends trimmed and diced)
  • 1/3 cup olive oil
  • 1 (1 ounce) package ranch dressing mix


  1. Preheat oven to 350 degrees F.
  2. Cover a baking sheet with foil and spray with nonstick cooking spray.
  3. Spread potatoes, carrots, onion, zucchini and asparagus in an even layer on prepared baking sheet.
  4. Drizzle vegetable oil on topi of vegetables and toss with hands to coat.
  5. Sprinkle dressing mix and toss to coat; spread vegetables in an even layer.
  6. Place another piece of foil over the vegetables (You may need use two pieces to make sure it is fully covered).
  7. Cook for 55-60 minutes, or until vegetables are tender.


lacto vegetarian
ovo vegetarian
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free



315 cal


14 g


46 g


5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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Comment on this Recipe

6 Responses to “Oven-Roasted Vegetables”

  1. The Allen Family
    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!!
    • Six Sisters
      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

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