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Crispy Parmesan-Ranch Roasted Veggies

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By Betty Crocker Kitchens
Updated Jan 24, 2019
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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!

Crispy Parmesan-Ranch Roasted Veggies

  • Prep Time 25 min
  • Total 1 hr 15 min
  • Servings 6
  • Ingredients 11
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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
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 425°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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

250 Calories
11g Total Fat
7g Protein
31g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
250
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
570mg
24%
Potassium
720mg
21%
Total Carbohydrate
31g
10%
Dietary Fiber
3g
15%
Sugars
4g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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