Oven-Roasted Vegetables


This roasted potatoes with carrots and onions recipe is versatile as all types of vegetables can be used.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins


  • cooking spray

  • ½ cup olive oil, or more as needed

  • 1 (1 ounce) package dry onion soup mix, or more to taste

  • 2 pounds potatoes, cut into 1-inch pieces, or more to taste

  • 1 pound baby carrots

  • 2 large bell peppers, cut into 1-inch pieces

  • 1 large onion, cut into 1-inch pieces, or more to taste


  1. Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with cooking spray.

  2. Mix together olive oil and onion soup mix in a large bowl until combined. Add potatoes, carrots, bell peppers, and onion; mix until well coated. Spread evenly onto the prepared baking sheet.

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


The time will vary with the size and amount of vegetables. If you have lots of vegetables, roast them in 2 pans to speed up the cooking.

This recipe doesn't work as well in an air-bake pan as it doesn't brown as much.

Nutrition Facts (per serving)

255 Calories
14g Fat
31g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 255
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 358mg 16%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 4g
Vitamin C 61mg 303%
Calcium 48mg 4%
Iron 1mg 8%
Potassium 759mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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