Talley Farms Fresh Harvest


Vegetables, Oven-Roasted

This is a very tasty and colorful recipe for any meal but especially for the holidays because you can cut up all the veggies a day in advance and store them in the baggie in your fridge. (Don’t add your soup mix or oil until you are ready to cook them.) This is from Lipton Recipe Secrets cook pamphlet. The problem is the Savory Herb with Garlic Soup Mix is very hard to find in the stores. Look for a substitute soup mix. Most any one will work.


1 ½ pounds assorted fresh vegetables (use any combination cauliflower, carrots, celery, mushrooms, fennel or brussels sprouts) Quarter the sprouts, break the cauliflower into florets and slice the rest of the above.
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix (or a substitute soup mix)
2 Tablespoons olive oil


In a large plastic bag add all ingredients.  Close bag and shake until vegetables are evenly coated.  Empty vegetables into a 13x9 inch baking pan, discard bag.  Bake, stirring once, 20 minutes at 450 degrees F. or until vegetables are tender.  (Only makes 4 ½ cup servings so you most likely will need 3 lbs. of veggies, 2 packets of soup mix, and use 2 baggies, or triple this recipe.)
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