VEGGIES AND RANCH RECIPES
SKILLET RANCH VEGETABLES RECIPE: HOW TO MAKE IT
Celebrate the last garden harvest with this satisfying side dish. Simply cook carrots, squash and zucchini in oil that's been spiced up with ranch dressing mix. You'll be able to dish out hot and hearty helpings in minutes!
Provided by Taste of Home
Categories Side Dishes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a skillet, combine the oil and salad dressing mix. Add carrots; cook over medium heat for 4-5 minutes or until crisp-tender. Add squash and zucchini; cook 4-5 minutes longer or until all of the vegetables are tender. Remove with a slotted spoon to serving dish.
Nutrition Facts : Calories 93 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 581mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 3g protein.
CRISPY PARMESAN-RANCH ROASTED VEGGIES RECIPE ...
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 Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 25 minutes
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 , CarbohydrateContent 31 g, CholesterolContent 30 mg, FatContent 2 , FiberContent 3 g, ProteinContent 7 g, SaturatedFatContent 7 g, ServingSize About 1 Cup, SodiumContent 570 mg, SugarContent 4 g, TransFatContent 0 g
More about "veggies and ranch recipes"
RANCH VEGETABLES RECIPE - FOOD.COM
It only takes a moment to bring a hot new idea to frozen vegetables. I found this recipe in a Hidden Valley Ranch leaflet. I have not tried this recipe, but I'm posting it for safe keeping.
From food.com
Total Time 45 minutes
Calories 110 per serving
From food.com
Total Time 45 minutes
Calories 110 per serving
- Bake in casserole dish at 375 for 30 minutes; stir every 10 minutes.
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RANCH STIR-FRIED CARROTS AND GARDEN VEGETABLES RECIPE ...
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From hiddenvalley.com
Total Time 20 minutes
Cuisine American
Calories 0 per serving
From hiddenvalley.com
Total Time 20 minutes
Cuisine American
Calories 0 per serving
- Add the seasoning mix and continuously stir-fry about 8 more minutes or until veggies are crisp-tender. Serve hot.
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SKILLET RANCH VEGETABLES RECIPE: HOW TO MAKE IT
Celebrate the last garden harvest with this satisfying side dish. Simply cook carrots, squash and zucchini in oil that's been spiced up with ranch dressing mix. You'll be able to dish out hot and hearty helpings in minutes!
From tasteofhome.com
Reviews 4.3
Total Time 20 minutes
Category Side Dishes
Calories 93 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 20 minutes
Category Side Dishes
Calories 93 calories per serving
- In a skillet, combine the oil and salad dressing mix. Add carrots; cook over medium heat for 4-5 minutes or until crisp-tender. Add squash and zucchini; cook 4-5 minutes longer or until all of the vegetables are tender. Remove with a slotted spoon to serving dish.
See details
RANCH VEGETABLES RECIPE - FOOD.COM
It only takes a moment to bring a hot new idea to frozen vegetables. I found this recipe in a Hidden Valley Ranch leaflet. I have not tried this recipe, but I'm posting it for safe keeping.
From food.com
Total Time 45 minutes
Calories 110 per serving
From food.com
Total Time 45 minutes
Calories 110 per serving
- Bake in casserole dish at 375 for 30 minutes; stir every 10 minutes.
See details
CRISPY PARMESAN-RANCH ROASTED VEGGIES RECIPE ...
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!
From bettycrocker.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 250 per serving
From bettycrocker.com
Reviews 5
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Reviews 4.2
Total Time 1 hours 5 minutes
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Reviews 4.2
Total Time 1 hours 5 minutes
Category Side Dish, Potato, Baked Potato Recipes
Calories 423.2 calories per serving
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From justapinch.com
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Category Vegetable Appetizers
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