Tuesday, January 4, 2011

Ranch Roasted Veggies

2 tablespoons olive oil
1 tablespoon ranch salad dressing mix
1/4 teaspoon onion salt
1 tablespoon lemon juice
1 cup asparagus cut into 1" pieces
1 cup broccoli florets
1 cup cauliflower florets
1 cup carrot slices

Preheat the oven to 425F. Spray a large baking pan with cooking spray.

Combine oil, dressing mix, onion salt and lemon juice in a large bowl. Add the raw veggies and toss to coat all the veggies with the oil mixture. Put the veggies in a single layer on the prepared baking pan. Roast for 5 minutes, flip the veggies over and stir with a spatula, roast for another 5 minutes or until the veggies are lightly browned and tender-crisp.

Serve hot or cold.

8 servings

1 comment:

Anonymous said...

I make roasted vegetable, usually adding different kinds of squash in addition to some of the things you mentioned.

One of my band friends told me try this. When you are making pasta sauce. Put the sauce over the vegetables instead of the pasta.

It is pretty tasty and does for some reason make you not miss the pasta so much. Pasta was one on my favorites and putting the sauce over the vegetables seems to hit the spot.

I hope this helps some of you.