Roasted veggies are delicious. Ranch is delicious.
Roasted veggies + Ranch = Delicious.
It just makes good sense.
I love roasted veggies. They are easy to make in small batches or big batches. You can vary what vegetables you use. You can swap out what spices you use. Really what is not to love?
After I figured out my favorite mix for ranch seasoning I naturally had to try it on roasted veggies. Because I had to try it on everything!
It did not disappoint.
I only recently started experimenting with roasting veggies without oil. It’s totally doable and tastes great. The trick, in my opinion, is a silicone mat. Trust me on this one. Parchment paper works but a silicone mat is magic. The texture on the outside of the vegetables turns out better. Why is that? I don’t know. If you know, please share.
But don’t let the lack of a silicone mat stop you from making these delicious ranch roasted vegetables!
If you aren’t ready to give up the oil yet, try using a sprayer with good quality oil. It’s a great way to use less, with fabulous results.
Ranch Roasted Vegetables
- 4-6 cups Vegetables of choice
- 4 tablespoon Dry ranch mix
- Preheat oven to 400 degrees F.
- Cut vegetables into bite-size pieces.
- Toss vegetables in the ranch mix.
- Spread evenly onto a short-rimmed baking-sheet lined with parchment paper or silicone mat.
- Bake for 25-30 minutes.
- You can try steaming starchy vegetables for a few minutes before roasting them. I don't usually do this but it yields a nice result. Don't steam unstarchy vegetables.
- You can play with the roasting time to your preference. I typically like around 30 minutes
- You can use parchment paper or a silicone mat. I have the best results with the silicone.