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.
Serving6 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