Crispy Parmesan Ranch Roasted Veggies Recipes

OVEN-ROASTED ITALIAN VEGETABLES

Oven-Roasted Italian Vegetables image

Tossing fresh veggies with Italian salad dressing and roasting them in the oven is a no-fuss way to add a side dish to any dinner.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

1 1/2 cups baby-cut carrots (8 oz)
1 1/2 cups fresh whole mushrooms (4 oz)
2 medium onions, cut into 1-inch wedges (2 cups)
1 large red bell pepper, cut into 1-inch pieces (2 cups)
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (1 cup)
3 small red potatoes, cut into fourths (1 cup)
1/2 cup Italian dressing

Steps:

Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g

CRISPY PARMESAN-RANCH ROASTED VEGGIES

Crispy Parmesan-Ranch Roasted Veggies image

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

Ingredients

5 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 lb baby red potatoes, quartered
1 cup red onion wedges
1 package (1 oz) dry ranch salad dressing and seasoning mix
1/8 teaspoon salt
4 cups small broccoli florets
1/4 cup Progresso™ plain panko crispy bread crumbs
1/4 cup shredded Parmesan cheese (1 oz)
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

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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