Easy Roasted Vegetables


  • 3 lbs assorted fresh vegetables – any combination of carrots, celery, onions, zucchini, red bell peppers, broccoli, cauliflower, leeks, brussels sprouts. Sliced and/or broken into florets
  • 2 pouches Knorr savory herb with garlic soup mix or see recipe for Onion Soup Mix
  • 4 Tbsp olive oil


  1. Preheat oven to 450 degrees. Divide vegetables into 2 gallon size zip lock baggies. (May do this the day before and store in fridge.) Pour 1 pouch of soup mix into each baggie, add 2 Tbsp olive oil to each baggie. Shake well to mix. Pour vegetables into a large roasting pan and bake about 20 minutes, stirring once, until vegetables are tender crisp. Serve immediately.
Source: Andrea Chavez – one of her favorites

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