Veggie Forest With Parmesan Ranch Dip Recipes
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
VEGAN RANCH DIP RECIPE BY TASTY
Here's what you need: vegan mayo, unsweetened non-dairy milk, garlic powder, onion powder, salt, pepper, paprika, apple cider vinegar, lemon juice, fresh parsley, fresh dill
Provided by Betsy Carter
Categories Snacks
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place mayo, milk, garlic powder, onion powder, salt, pepper, paprika, apple cider vinegar, and lemon juice in a blender or food processor. Blend or pulse until smooth and creamy.
- Add parsley and dill and pulse together until well-blended.
- Transfer to a small bowl or serving container and place in refrigerator until ready to serve.
- Garnish with more dill and parsley, if desired.
- Serve with veggies.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
RANCH DIP WITH VEGETABLES
The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.
Categories Condiment/Spread Dairy Vegetable No-Cook Kid-Friendly Quick & Easy Gourmet Small Plates
Yield Serves 12 children
Number Of Ingredients 12
Steps:
- Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).
- Serve dip with vegetables.
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