Ranch Roasted Root Vegetables

These ranch roasted root vegetables make a hardy side dish.

I tell everyone that I don’t peel vegetables because there are nutrients in the skin of vegetables. But it actually might be that I’m lazy and frugal. Let’s face it, it’s also a lot less work to skip the peeling process and just wash, dry, and chop vegetables! Once you have coated the vegetables with olive oil and  Ranch Salad Dressing & Seasoning Mix nobody will notice that you didn’t take the time to peel the veggies!

Save the stems and leaves from the beets, carrots, parsnips, and turnips to use in this Bacon Ranch Chopped Salad.

Ranch Roasted Root Vegetables Recipe

These ranch roasted vegetables are easy to make and since they are roasted at a high temperature, they only take 20 minutes to cook.

Ingredients:

• 4 – 5 medium red potatoes
• 3 beets
• 3 carrots
• 2 parsnips
• 1 large turnip
• 1 medium onion
• 3 tablespoons olive oil
• 1 package Ranch Seasoning Mix

Directions:

1. Preheat the oven to 450 degrees.
2. Wash and dry the vegetables and cut them into bite-size pieces. Peel the outer skin from the onion and cut it into large chunks.
3. Arrange the vegetables on a large baking sheet. Drizzle the oil over the vegetables. Toss to coat. Sprinkle the Ranch Seasoning Mix over the vegetables, then toss to coat.
4. Place the baking sheet in the oven and bake for 2o minutes or until fork tender and browned on the edges.

On the first night, I roast the roots of the vegetables and place the leaves and stems in the refrigerator to use in a salad the next night. If there are any leftover Ranch Roasted Root Vegetables, I reheat them and serve them on top of the Bacon Ranch Chopped Salad. It may sound odd, but it is a delicious combination.

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4 from 1 vote

Ranch Roasted Root Vegetables Recipe

These ranch seasoned root vegetables are easy to make and since they are roasted at a high temperature, they only take 20 minutes to cook.

Course Side Dish

Cuisine American

Keyword Roasted Root Vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Alea Milham

Ingredients

• ▢ 4 - 5 medium red potatoes
• ▢ 3 beets
• ▢ 3 carrots
• ▢ 2 parsnips
• ▢ 1 large turnip
• ▢ 1 medium onion
• ▢ 3 tablespoons olive oil
• ▢ 1 package Ranch Seasoning Mix

Instructions

• Preheat the oven to 450 degrees.
• Wash and dry the vegetables and cut them into bite-size pieces. Peel the outer skin from the onion and cut it into large chunks.
• Arrange the vegetables on a large baking sheet. Drizzle the oil over the vegetables. Toss to coat. Sprinkle the Ranch Seasoning Mix over the vegetables, then toss to coat.
• Place the baking sheet in the oven and bake for 2o minutes or until fork tender and browned on the edges.

More Roasted Vegetable Recipes

Easy Roasted Broccoli

Roasted Cauliflower Recipe

Roasted Asparagus with Dijon Dressing

Savory Roasted Acorn Squash with Savory