Description
This Easy Ranch Roasted Vegetables recipe offers a flavorful and healthy way to enjoy a colorful medley of your favorite roasting vegetables. Tossed in a dry ranch seasoning blend, garlic, and olive oil, these vegetables roast to tender perfection with a crispy caramelized edge. Perfect as a side dish for weeknight dinners or meal prep, this recipe is quick, simple, and packed with comforting ranch flavor that complements any main course.
Ingredients
Scale
Vegetables
- 5-6 cups of good roasting veggies (such as cauliflower, brussels sprouts, carrots, sweet potatoes, potatoes, and onions)
Seasoning
- 1 Tablespoon of dry ranch seasoning (homemade or store-bought)
- 2-3 garlic cloves, minced
- 3-4 Tablespoons of olive oil
Instructions
- Prepare the Ingredients: In a large mixing bowl, combine your chosen roasting vegetables with the dry ranch seasoning, minced garlic cloves, and olive oil. Toss thoroughly to ensure all the vegetables are evenly coated with the seasoning and oil.
- Initial Roasting: Spread the seasoned vegetables evenly on a baking sheet lined with foil, making sure they are in a single layer for even roasting. Place the sheet in a preheated oven at 400°F (204°C) and roast uncovered for 10 minutes. This helps to start crisping the edges of the vegetables.
- Cover and Continue Roasting: After 10 minutes, stir the vegetables to promote even cooking and coverage. Cover the baking sheet loosely with a piece of foil and return to the oven. Roast for an additional 10 minutes covered, allowing the vegetables to become tender while retaining moisture.
- Serve: Once roasted, remove from the oven and serve warm as a delicious side dish complementing any meal.
Notes
- Feel free to customize the vegetable mix based on seasonal availability or personal preference.
- For a crisper texture, you can roast uncovered for the entire duration but monitor closely to avoid burning.
- Homemade dry ranch seasoning can enhance the flavor and allows control over salt and additives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer for best texture.
