Herb-Infused Roasted Vegetables
Recipe Collection: Side Dish
Herb-Infused Roasted Vegetables transform your meals with a vibrant and flavorful vegetarian side dish that showcases the natural sweetness of fresh produce. This American cuisine recipe is free from common allergens, making it a safe choice for everyone. The combination of tender broccoli, carrots, zucchini, and potatoes, seasoned with dry onion soup mix, creates a mouthwatering medley that pairs perfectly with any main course.
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Overview
This Savory Herb Baked Vegetables dish is a simple yet flavorful side that combines fresh vegetables with a touch of dry onion soup mix for a delightful seasoning. Perfectly baked until tender and caramelized, this dish is a versatile addition to any meal.
Diet Type
Vegetarian
Allergies
None
Cuisine
American
Serving Size: 4
Cooking Time: 45 minutes
Ingredients
- 1 Whole head fresh broccoli, divided
- 4 Whole carrots, sliced
- 4 Whole zucchini, sliced
- 2 Whole potatoes, peeled
- 1 Pinch salt, to taste
- 0.25 Cups olive oil
- 1 Ounce (oz) packaged dry onion soup mix
Steps
- Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
- Combine broccoli, carrots, zucchini, and potatoes in the prepared baking dish and lightly salt.
- Brush the vegetables with olive oil and sprinkle with the dry onion soup mix.
- Bake in the preheated oven for 30 to 45 minutes, or until the vegetables are tender and easily pierced with a fork.
- Serve warm as a delicious side dish. Enjoy!
Notes
Timer
Enjoy your homemade Herb-Infused Roasted Vegetables!
