Steps to Prepare Roasted Chicken Thighs Recipe Oven

Oven Roasted Vegetables

Yield 4 to 6 servings.

Recipe Summary Oven Roasted Vegetables

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Ingredients | Roasted Chicken Thighs Recipe Oven

cooking spray (such as Pam®)

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 oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.

Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.

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, you might want to put them in 2 pans to speed up the cooking. Doesn't work as well in air-bake pan as it doesn't brown as much.

Info | Roasted Chicken Thighs Recipe Oven

prep: 15 mins cook: 15 mins total: 30 mins Servings: 8 Yield: 8 servings

TAG : Oven Roasted Vegetables

Side Dish, Vegetables, Carrots,