Oven Roasted Vegetables Recipe
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.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Side Dish
Cuisine: American
Keyword: Easy Side Dish, healthy side dish, roasted vegetables, vegetables
Servings: 6
Calories: 265kcal
Cookie Sheet
Aluminum Foil
Non-stick Cooking Spray
- 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
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.
- 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.
Calories: 265kcal | Carbohydrates: 35g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 415mg | Potassium: 1112mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7502IU | Vitamin C: 31mg | Calcium: 58mg | Iron: 3mg