Oven-Roasted Vegetables

Oven-Roasted Vegetables
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  • 6-8 potatoes, chopped up
  • 4-6 carrots, chopped up (we used baby carrots and chopped each one into thirds)
  • 1/2 onion, sliced
  • Olive oil
  • I package of dry Italian dressing or dry Ranch dressing (both are delicious!)
  • We also like to add zucchini, green peppers, asparagus . . . basically any veggie works for this!


  1. Place a large piece of foil on a cookie sheet- make sure it's as long or longer than the cookie sheet. Spread chopped up veggies on top of foil in a single layer. Drizzle veggies with olive oil. Sprinkle the packet of dressing mix over the veggies and mix thoroughly (the best way to do it is with your hands!!). Make sure that all the veggies are covered with oil and dressing mix. Place another piece of foil over the veggies (the same size as before). Close the edges of the foil. It should look like one giant hobo dinner! 🙂
  2. Cook at 350 degrees for about an hour (depending on the thickness of your veggies will determine how long it takes).
My cute mom-in-law taught me how to make these. We love them! It’s one of the only ways I can get my husband to eat all his vegetables. 🙂


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6 Responses to “Oven-Roasted Vegetables”

    • My only fear would be that they would be mushy. I honestly have not tried to prep them before and then freeze them. If you wanted to cut up all the veggies earlier in the day and then keep them in the fridge, I think that would work. I just don't have much experience with freezing vegetables. So sorry! Let us know how it turns out! -The Six Sisters

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