Roasted “Chicken Soup” Vegetable Medley – How To Love Cooking
Roasted “Chicken Soup” Vegetable Medley
This medley of roasted vegetables has all the flavors of chicken soup minus the chicken…and the soup.
Does anyone else always seem to have random bags of celery and carrots in their crisper drawer at all times? I always buy them thinking I’ll make soup or stew at some point, and then never get around to using them. Then, magically, I remember they exist and realize if I don’t want to waste my food, I’ve got to find a way to cook all the vegetables, ASAP.
This particular week, I happened to have an onion and a small bag of radishes that were also invited to the “things Cathy needs to cook immediately” party. So, rather allowing a science project or two to develop in my fridge, I decided to roast everything and have a big old pan o’ vegetables for the week.
Roasting has to be one of the easiest and most fool-proof cooking methods, in my opinion. It’s a simple way to achieve tons of flavor with minimal fuss, which is why it’s one of my favorite ways to prepare food. If you struggle to get veggies in your diet (because, let’s face it, cake > veggies), please give roasting a try. Roasting gives vegetables a new and glorious life!
To add even more deliciousness to the veggies, I decided to create a simple chicken soup-inspired blend of dried herbs to sprinkle on top.
Now, I don’t know what aromas come to mind when you think of chicken soup, but I immediately think of dill, parsley, thyme, sage, and just a touch of garlic. So, that’s what I used. If you happen to not like one of the herbs listed in the recipe, feel free to leave it out or replace it with another chicken soup themed flavor, like dried rosemary or marjoram.
(In the photo below, however, you may notice that I accidentally forgot to add the dried parsley. Don’t be like me!)
Roasted “Chicken Soup” Vegetable Medley – How To Love Cooking
Preparation for this side dish is simple. Preheat your oven to 375 F, and line a large sheet pan with foil, parchment, or a silicone baking sheet. As a quick side note, I’ve linked to some silicone baking sheets below because I absolutely love them. Whether I’m baking or roasting, these things are a kitchen lifesaver and make clean-up a breeze.
I purchased a set of three a few years ago at Costco and was able to find the brand here on Amazon. What’s great about this set is that they feature templates for cookies right on the baking sheet. There are some smaller, less expensive sets out there, but I thought I’d provide a link to one below. If you’re interested in cutting down on your tinfoil/parchment paper use, these are a great option.
Ok, back to the veggies. Rinse and dry all your vegetables, and chop them into roughly the same size pieces. I like to cut my carrots into one-inch pieces and chop them in half again so they have a flat edge.
When vegetables have a flat edge, they have a better surface area to achieve a little caramelization during roasting. Caramelization is what happens when the sugars in the food brown and become slightly sweet and nutty (like caramel) during the cooking process.
Next, put all the cut vegetables into a mixing bowl, drizzle them with about 2-3 tablespoons of olive oil, and toss to coat. Then, pour them onto the lined baking pan, and spread them out so everyone has some room to breathe.
Mix the chicken soup herb blend in another small bowl, and sprinkle it evenly over the vegetables. Give everything another quick toss with a spatula to distribute the herb mixture evenly. (I know olive oil is very moisturizing, but sometimes I just do not feel like getting my hands messy.) Lastly, just pop it in the oven for about 30-35 minutes, carefully flipping the veggies with a spatula halfway through.
And that’s it! Now you can enjoy delicious, roasted vegetables and the aroma of comforting soup, right at your table. It makes a wonderful, easy side dish and would be an excellent accoutrement alongside any upcoming holiday meal as well.
Roasted “Chicken Soup” Vegetable Medley – How To Love Cooking
- ½ lb. carrots - Rinsed, peeled, and chopped into one-inch pieces
- 4 celery stalks, with leaves - Rinsed and chopped into one-inch pieces
- 1 lb. radishes - Rinsed and halved
- ½ large yellow onion - Chopped into large slices
- 2-3 TBS. Olive Oil
- For the "Chicken Soup" Herb Blend:
- ½ tsp. dried parsley
- ¼ tsp. garlic powder
- ½ tsp. dried dill
- ¼ tsp. dried sage
- ¼ tsp. dried thyme
- ½ tsp. sea salt
- ⅛ tsp. 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 dried herbs and salt & pepper until well combined.
- Put the rinsed, dried, and chopped vegetables into a large bowl and drizzle with 2-3 TBS of olive oil.
- Toss the vegetables with a spatula to coat evenly.
- Pour the vegetables onto the baking sheet and spread them out evenly.
- Sprinkle the dried herb mixture over the vegetables and toss with a spatula to coat evenly.
- Place the baking sheet in the oven for 30-35 minutes, carefully flipping the vegetables halfway through with a spatula.
- Remove from the oven when done, and allow to cool for a few minutes.
- Serve & Enjoy!
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