CRISPY PARMESAN-RANCH ROASTED VEGGIES
The secret to getting everyone to eat their veggies is probably sitting in your pantry. We're talking about that little packet of dry ranch dressing mix, which is the key to these totally addictive roasted veggies-yes, veggies really can be addictive. In this recipe, perfectly caramelized baby red potatoes, broccoli and red onion get a crispy coating of buttery, toasted panko, a sprinkle of Parmesan and a garnish of parsley, for a dish that looks as good as it tastes. So next time you need a crowd-pleasing side, reach for your ranch and watch those veggies get devoured!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray.
- In large microwavable bowl, place 3 tablespoons of the butter. Microwave uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and pepper. Add potatoes and onion wedges; toss to coat. Place mixture in pan. Sprinkle with 2 rounded tablespoons of the ranch dressing mix. Toss to coat, then spread in single layer in pan. Turn potatoes skin-side down. Roast 29 to 33 minutes or until potatoes are very tender when pierced with knife. Remove from oven; stir.
- In same bowl, place 1 more tablespoon butter; microwave uncovered on High 15 to 30 seconds or until melted. Stir in salt. Add broccoli to mixture; toss to coat. Arrange in single layer in pan next to potato mixture. Roast 11 to 14 minutes longer or until potatoes are browned and broccoli is tender.
- Meanwhile, melt remaining 1 tablespoon butter in 8-inch skillet over medium heat. Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat; stir in remaining 1 rounded tablespoon ranch dressing mix. Pour into small bowl; stir in Parmesan cheese. Top vegetables with bread crumb mixture and parsley.
Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 30 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 570 mg, Sugar 4 g, TransFat 0 g
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Max Towers
[email protected]I'm not a big fan of vegetables, but these roasted veggies were actually really good. The parmesan and ranch flavors were a great touch.
Namukwaya Benitah
[email protected]These roasted veggies are a great way to add some extra flavor to your meals. I love the combination of parmesan and ranch.
Shahid Sheikh
[email protected]I love this recipe! It's so easy to make and the roasted veggies are always delicious.
Md Sukur Ali
[email protected]These roasted veggies are the perfect side dish for any meal. They're healthy and delicious.
Dylan Lemley
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover vegetables.
Juan Tarifa
[email protected]These roasted veggies are a great way to get your kids to eat their vegetables. My kids love the crispy parmesan crust.
Fatima Rezai
[email protected]I tried this recipe for the first time last night and it was a success! The vegetables were perfectly roasted and the parmesan and ranch flavors were delicious.
Amandaa O'Neill
[email protected]These veggies are so easy to make and they're always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Shameer Bhatti
[email protected]I'm not usually a fan of roasted vegetables, but these were amazing! The parmesan and ranch flavors were the perfect combination, and the vegetables were cooked to perfection.
Sk Rana00
[email protected]These roasted veggies were a hit at my last dinner party! They were crispy on the outside and tender on the inside, with a delicious parmesan and ranch flavor. I will definitely be making them again.