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Parmesan Ranch Roasted Vegetables

Course Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 185kcal

Ingredients

  • 1 1/2 pounds baby red potatoes diced
  • 12 ounces broccoli florets
  • 2 Tablespoons olive oil
  • 1 (1 ounce) pkg. ranch dressing mix
  • 2 Tablespoons finely grated parmesan cheese

Instructions

  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or spray with nonstick cooking spray; set aside.
  • Place cut potatoes and broccoli in a large mixing bowl or resealable gallon-sized bag. Drizzle oil over vegetables and toss to coat. Sprinkle ranch dressing mix and parmesan cheese over vegetables and stir or shake to coat again.
  • Spread vegetables in an even layer on prepared pan and bake for 25-28 minutes or until potatoes are golden brown and broccoli is tender.

Notes

MFP: MFF Parmesan Ranch Roasted Vegetables
October 2022

Nutrition

Serving: 4.8ounces | Calories: 185kcal | Carbohydrates: 28.5g | Protein: 5.9g | Fat: 5.3g