This versatile recipe has become a family-favorite as all types of vegetables can be used.

Cassy

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.

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  • Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.

  • Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Cook's Notes:

The time will vary with the size and amount of vegetables. If you have lots of vegetables, you might want to put them in 2 pans to speed up the cooking. Doesn't work as well in air-bake pan as it doesn't brown as much.

Nutrition Facts

255 calories; protein 3.6g 7% DV; carbohydrates 31.1g 10% DV; fat 13.9g 21% DV; cholesterolmg; sodium 357.5mg 14% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/21/2015
This was a very easy recipe to get together and had great flavor. It does have more sodium using the onion soup mix than I would normally use on roasted vegetables so it wouldn't be something I use every time but it was a nice change from my normal recipe. I did need to cook mine about 40 minutes to cook the carrots and to get a little color on the vegetables. I also didn't need quite as much oil as suggested in the recipe. Read More
(13)

Most helpful critical review

Rating: 3 stars
11/11/2016
I made it with potatoes carrots mushrooms onions and yellow peppers. I liked the onion soup mix for flavor but the oil was too much. the next time I will use less oil. The vegetables were too greasy for my taste. Read More
(5)
48 Ratings
  • 5 star values: 36
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/20/2015
This was a very easy recipe to get together and had great flavor. It does have more sodium using the onion soup mix than I would normally use on roasted vegetables so it wouldn't be something I use every time but it was a nice change from my normal recipe. I did need to cook mine about 40 minutes to cook the carrots and to get a little color on the vegetables. I also didn't need quite as much oil as suggested in the recipe. Read More
(13)
Rating: 3 stars
11/11/2016
I made it with potatoes carrots mushrooms onions and yellow peppers. I liked the onion soup mix for flavor but the oil was too much. the next time I will use less oil. The vegetables were too greasy for my taste. Read More
(5)
Rating: 5 stars
11/01/2016
A new easy family favorite! I like to do a bag of small potatoes half a bag of baby carrots one pepper one onion and sometimes add mushrooms. Delicious and easy! I normally serve with "Awesome Slow Cooker Pot Roast." Read More
(3)
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Rating: 5 stars
06/01/2016
My husband was recently put on a low fat/low cholesterol regiment. These veggies work well with his diet and are just delicious. He's never cared much for roasted veggies until now. We both LOVE them!!! Super Simple! I've made them multiple times and this recipe is now in my normal veggie rotation. (I delete the peppers as we are not fans and add parsnips - sometimes sweet potato too if I have one on hand) Read More
(2)
Rating: 5 stars
01/09/2016
Absolutely wonderful!!! Recipe was perfect with 3 potatoes (chopped with skin on) 1/2 bag baby carrots and 1/2 large onion. Read More
(2)
Rating: 4 stars
03/08/2016
soup mix seemed to take on an unpleasant bitter/burnt flavor Read More
(1)
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Rating: 5 stars
12/10/2015
Absolutely DELICIOUS!!! Read More
(1)
Rating: 5 stars
10/24/2018
This was delish! Read More
(1)
Rating: 5 stars
07/29/2018
No leftovers, it was great.I added A cut up zucchini used my air fryer Excellent Read More
(1)