Crispy Parmesan Ranch Roasted Veggies Recipes
ORIGINAL RANCH® ROASTED POTATOES
Steps:
- Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450 degrees F for 30 to 35 minutes or until potatoes are brown and crisp.
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
VEGGIE FOREST WITH PARMESAN RANCH DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the yogurt, buttermilk, Parmesan, dill, garlic powder, salt and onion powder. Cover, and refrigerate for 1 hour to let the flavors mingle.
- Nestle the carrots, snap peas, cucumbers and peppers in wheatgrass, or stand the veggies in small cups to make them easy for the kids to eat! Serve the dip alongside.
CRISPY PARMESAN ROASTED ASPARAGUS
Make and share this Crispy Parmesan Roasted Asparagus recipe from Food.com.
Provided by jean1
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Clean and break off tough ends of asparagus.
- Roll asparagus in olive oil, coating each one.
- Place asparagus on cookie sheet.
- Bake at 400 for 15-20 minutes, until tender and crisp.
- Take out and sprinkle parmesan cheese over them.
- Return to oven for 5 minutes.
Nutrition Facts : Calories 25, Fat 0.2, SaturatedFat 0.1, Sodium 15.9, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7
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