Need a mental getaway since you’re sick of your everyday grind? Make some of this straightforward adult ice cream, lay back in a hammock, and close your eyes to get the impression that you are in the Caribbean. Okay, maybe not, but the ice cream is good and it’s worth a try. The waiting is the hardest part. matey, argh! If desired, garnish with extra mango cubes or your other fruit. We only have one kind of that here, hmm. I used mangoes with green skin from Kensington Pride. They resemble a giant pear in size.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 1 head fresh broccoli, cut into florets
- 4 carrots, cut into 1 inch pieces
- 4 zucchini, thickly sliced
- 2 potatoes, peeled and cubed
- salt to taste
- ¼ cup olive oil
- 1 (1 ounce) package dry onion soup mix
Instructions
- 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 with olive oil and sprinkle with dry soup mix.
- Bake in the preheated oven until vegetables are tender and easily pierced with a fork, 30 to 45 minutes.
Reviews
This recipe is my go-to for many meals as defined. No need to change anything including the cooking time. I did use a covered casserole dish (neglected to use recommended shallow dish) but all cooked perfectly without any prior microwaving. However besides the staple potatoes and carrots, I have added whatever fresh veg I have in the house (pea pods, spinach, red onion, etc). The possibilities are endless! While I use lots of dry soup mix, in this latest prep with added sliced onion, I alleviated the soup mix and just stuck to seasoning salt and herbs de provence. It’s a fun recipe to play around with. Thank you!
I didn’t have potato but used extra broccoli, mushrooms, bell pepper, and carrots to equal the amounts called for. No extra salt needed when using the onion soup mix, did cut the vegetables pretty thick. It turned out really well, will make again!
very easy to make and very tasty. i enjoyed this dish
I needed to add some flavor to fresh vegetables and the dry soup mix was perfect. Can’t wait to use fresh from my garden vegetables.
I’ve used this recipe for years, dry onion soup mix is INCREDIBLE on baked veggies!!! Lots of chopping, but so yummy!!!
Easy recipe and allows for easy variation. I made with carrots, broccoli, sweet potatoes, red potatoes, and mushrooms. The onion mix was a great flavor without being overwhelming. I added mushrooms when 15 mins left to bake. Husband and I had seconds and even our toddlers liked it. Will definitely make again!
BEST EVER!!! Holy cow I could eat the whole batch! Both my husband and I were shocked at how good this was. I assume the brand and type of onion soup packet would reflect the taste, but man ours was so good. Highly recommend!!
Extremely easy and very good! You can make it with just about any vegetables, and if you cut your root vegetables small enough, you don’t have to stagger the cooking time for the individual vegetables. A keeper.
I made this last week. Did not have enough zucchini, so used red peppers instead, still very good,finished to the last morsel.no changes made.
This is a great recipe for vegetables
It was delicious. I will be making again. I also read the reviews and mixed the dry soup mix with oil and mixed veggies into it. It coats the veggies evenly and gives such a wonderful flavor.
This recipe turned out pretty good. I used whatever vegetables I had on hand and followed the advice from the other reviewers and placed a portion of the onion mix and olive oil in a bag and tossed the potatoes and baked it first for about 15 minutes. Then I tossed the remaining veggies with the remaining onion mix and olive oil and added them to the potatoes and baked for another 30-40 minutes. The veggies were very flavorful and so easy to make. I also didn’t add any salt as the onion mix was flavorful enough. Next time, I am going to try making my own onion mix so I can control the sodium content.
This was very good. Casey and I liked the brocolli the best. I think the french onion soup gave loads of flavor.
these were probably the best side of veggies i’ve ever had! i used what i had on hand, which was 3 white potatoes, 3 carrots, and 1 large sweet onion cut into wedges. i followed the advise of another reviewer and cut the potatoes first then stuck it in a baking bag w/ 3T of the oil/onion soup mix for 15 min. cut up the rest of the veggies, threw those in the bag with the rest of the mix and baked for another 30 min. these paired very well with the Awesome Slow Cooker Pot Roast also found on this site.
This recipe was a perfect guide. I played around with what I had, namely corn and mushrooms on top of the ones mentioned above! I used liquid chicken stock and powdered chicken stock to taste, the results were amazing!!! I recommend cooking the potatoes and corn, covered as suggested, before continuing with the rest, opened, and tossing around between ten minutes or so! Also, I added whole garlics because my partner loves his garlics that way.
I roast every vegetable that’s roast-able. I toss them with olive oil, minced garlic and whatever spices that will enhance the rest of the menu–Italian, Greek, South of the Border, Asian. This is great riff on my go-to method. It’s a quick, easy way to get a variety of flavors and any veg combination will do, but watch out for the salt content of those powdered soups.
I didn’t have the mix so i checked here for a substitute for the mix and i had all the spices to make it, so i just made the mix from scratch. I put the carrots and potatoes in the oven for 10 minutes then added the rest of the vegetables for another 5 minutes. It was my first time to really cook and my boyfriend said he was really surprised at how much the vegetables tasted so good. I just paired it with filet mignon on the george foreman grill which was a no brainer so i’m happy with the recipe and i will use it again. Thanks for sharing!
LOVE this recipe. MINOR changes. Omitted zucchini and potatoes and added cauliflower, chunks of onions and fresh mushrooms.. Mixed everything in a zip lock bag first. Done for me in 30 minutes. DELICIOUS way to serve fresh veggies and NO leftovers. Have made a few times and am making for Thanksgiving again this year. Very pleasing presentation, too. Nice color! Thank you for this wonderful recipe!!!
Pretty good! It had a roasted flavor to it. Good way to get some tasty veggies in your meal
I love this as a take-along side dish because it’s so easy. I really use whatever vegetables I have, but I always omit the potatoes because of how long they take to soften. I particularly like broccoli, mushrooms, carrots (which are still firm), onion, zucchini and grape tomatoes.
so easy and tasted great! will definately make again!