Roasted “Chicken Soup” Vegetable Medley
This Roasted “Chicken Soup” Vegetable Medley has all the flavors of chicken soup minus the chicken…and the soup.
Post Updated: July 2021
Do you always seem to have random bags of celery and carrots hiding in your crisper drawer? I often buy them imagining I’ll make a soup or stew at some point, but then I never get around to actually using them. Then one day, I’ll spot them at the bottom of my fridge looking sad and forgotten and immediately stop whatever I’m doing to figure out how I’m going to save these vegetables.
This recipe was created on that day.
During this particular veggie saving venture, I also discovered an equally lonely onion and small bag of radishes commiserating with the carrots and celery. So rather than allow a major science project to develop in my fridge, I decided to have a massive vegetable roasting party…by myself.
My life is really awesome, I promise.
Nevertheless, I was able to put the veggies to good use and prevent them from being tossed in the garbage.
Tips to Combat Food Waste
Cooking on a budget forces me to be very diligent with both my shopping and ingredient inventory at home. During my many years of cooking at home, I’ve always tried to be conscientious about reducing food waste. I make note of expiration dates and do my best to be aware of the contents of my fridge and pantry.
If you find that you often forget what ingredients you have on hand and often throw away unused food, I have a few tips that may help.
- I try to freeze some of my groceries to help extend their life. Fresh meats, fruits, vegetables, and even some cheeses are all able to be frozen. I also try to do any freezing the day I bring my groceries home from the store. Beyond that, I learn how to freeze each food properly so that I don’t ruin them while trying to save them! Here are some Tips for Freezing Groceries via The Kitchn.
- I meal plan BEFORE I go grocery shopping. Taking 10-15 minutes to jot down some meal ideas and an ingredient list has been an absolute game changer for me. By using a meal plan, I’m less likely to buy something hoping I’ll make it that week. I’ll have a much better chance of buying only what’s on my meal plan list, and I’ll know with more certainty which ingredients I’ll be using for my meals.
- I meal prep as soon as possible after grocery shopping. If my schedule allows, meal prepping is a great way to save time during the week and help prevent food waste. Taking a few hours to cook my meals in advance will help me to use more of the ingredients I bought from the store more quickly, rather than letting them sit in my fridge for several days (or weeks!).
Less Waste = More $
The three tips above have helped me prolong the life of my groceries and save money. But like everything in life, just do your best. Life gets busy, unexpected events can get in the way, and sometimes it happens. If you discover some food in your fridge that has expired and/or it has changed in smell, color, or texture – obviously do not eat it. Here’s more tips about identifying spoiled food from Taste of Home.
“When in doubt, throw it out,” as they say.
Why Roasting Vegetables is The Best
Roasting has to be one of the easiest and most fool-proof cooking methods. It’s a simple way to achieve tons of flavor with minimal fuss and clean up. If you struggle to get vegetables in your diet (because, let’s face it, cake > veggies), please give roasting a try.
Roasting gives vegetables a new and glorious life, particularly when they’ve been lying dormant in the nether-regions of your refrigerator, a.k.a., the veggie drawer, for the better part of a week.
Need more roasted vegetable recipes? Check out my Arugula and Toasted Couscous Salad with Roasted Root Veggies and Maple-Mustard Vinaigrette and my Roasted Sweet Potato, Carrot, and Turmeric Soup
For even more flavor, I decided to season them with a simple chicken soup-inspired blend of dried herbs.
When I think of chicken soup, I immediately think of dill, parsley, thyme, sage, and just a touch of garlic. So, that’s what I used. If you don’t like one of the herbs listed, feel free to leave it out. You could also replace it with another chicken soup-themed flavor, like dried rosemary or marjoram.
Roasting Vegetables with a Silicone Mat
Preparation for this side dish is simple. Preheat your oven to 375° F. Line a large sheet pan with foil, parchment paper, or a silicone baking mat.
As a quick side note, I’ve linked to a review of Aldi’s silicone baking mats here because silicone mats are where it’s at. Whether I’m baking or roasting, these mats are a kitchen lifesaver and make clean-up a breeze.
I was gifted a slightly different set from my aunt, but if I didn’t already have some, I’d probably buy these. If you’re interested in cutting down on your tinfoil/parchment paper use, these are a great and affordable option. You’ll have to keep an eye out for when they come to stores, which is typically during the holidays.
How to Prepare this Roasted Vegetable Medley
Ok, back to the veggies. Rinse, dry, and chop all your vegetables into roughly the same size pieces. I like to cut my carrots into one-inch pieces then chop them in half again so they have a flat edge.
With a flat edge and larger surface area, there’s a better chance at getting some yummy caramelization. Caramelization is what happens when the sugars in the food brown during the cooking process and become slightly sweet and nutty (like caramel).
Next, put all the cut vegetables into a mixing bowl. Drizzle them with about 2-3 tablespoons of olive oil, and toss to coat. Mix your “chicken soup” blend of herbs in a small bowl, and sprinkle over all the veggies. Toss to coat again. Then, pour the vegetables onto your lined baking pan, and spread them out to give them a little breathing room.
Lastly, just pop it in the oven for about 30-35 minutes. When the vegetables are cooked through, tender, and just starting to get golden around the edges, they’re done!
And that’s it! Now you can enjoy this delicious, roasted vegetable medley and the aroma of comforting soup with your next meal. It’s a wonderful, easy side dish and would be a great addition to your holiday table.
Roasted "Chicken Soup" Vegetable Medley
- 1/2 lb. Carrots
- 4 Celery Stalks, with the Leaves
- 1 lb. Radishes
- 1/2 Large Yellow Onion
- 2-3 TBS. Olive Oil
For the "Chicken Soup" Herb Blend:
- 1/2 tsp. Dried parsley
- 1/4 tsp. Garlic powder
- 1/2 tsp. Dried dill
- 1/4 tsp. Dried sage
- 1/4 tsp. Dried thyme
- 1 tsp. Salt
- 1/2 tsp. Ground Black Pepper
Preheat the oven to 375° F. Line a large baking sheet with foil, parchment paper, or a silicone baking sheet.
In a small bowl, mix the "chicken soup" herb blend until well combined. Set aside.
Rinse, dry, and chop all your vegetables into roughly the same size pieces. I like to cut my carrots into one-inch pieces and then chop them in half again so they have a flat edge.
Next, put all the cut vegetables into a mixing bowl, drizzle them with about 2-3 tablespoons of olive oil, and toss to coat. Sprinkle the "chicken soup" herb mixture over all the veggies, and toss to coat again. Then, pour the vegetables onto your lined baking pan, and spread them out to give them a little breathing room.
Place the baking sheet in the oven for 30-35 minutes until the vegetables are cooked through, tender, and slightly caramelized on the edges. Remove from oven when done, and allow to cool for a few minutes before enjoying.