Ingredients
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
Directions
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with cooking spray.
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.
Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Tips
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.
Cooking Time
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Servings:8
Nutrition Facts
255 Calories
14g Fat
31g Carbs
4g Protein
This recipe outlines the steps to prepare a delicious roasted vegetable dish, perfect for a side or a main dish. First, preheat the oven to 450°F (230°C) and then grease a baking sheet with cooking spray. In a large bowl, mix together ½ cup of olive oil and 1 package of dry onion soup mix. Once combined, add 2 pounds of potatoes, cut into 1-inch pieces, 1 pound of baby carrots, 2 large bell peppers cut into 1-inch pieces, and 1 large onion cut into 1-inch pieces. Mix until all the vegetables are well coated with the olive oil and onion soup mixture. Spread the vegetables evenly onto the prepared baking sheet and roast in the preheated oven for 15 to 30 minutes, until the vegetables are tender.
Several tips are provided to make this recipe easier and more foolproof. The time the vegetables need to roast may vary depending on their size and quantity. If you have a lot of vegetables, you can roast them in two pans to speed up the cooking time. Additionally, it is important to note that this recipe will not brown as well in an air-bake pan.
This dish is easy to prepare and can serve up to eight people. Each serving of the roasted vegetables contains 255 calories, 14g of fat, 31g of carbs, and 4g of protein. Whether you’re serving it as a main course or a side dish, this recipe will be sure to satisfy.