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

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
2. Combine broccoli, carrots, zucchini, and potatoes in the prepared baking dish and lightly salt.
3. Brush the vegetables with olive oil and sprinkle with the dry onion soup mix.
4. Bake in the preheated oven for 30 to 45 minutes, or until the vegetables are tender and easily pierced with a fork.
5. Serve warm as a delicious side dish. Enjoy!

Enjoy your homemade Herb-Infused Roasted Vegetables!