Ranch Roasted Vegetables
We all know how important it is to eat or veggies. We have been told this from the time we were children, but do you love your veggies?
As the ongoing food waste problem magnifies, Hidden Valley® is having a Taste Not Waste campaign. They are coming to the table to inspire love for previously “unlovable” produce. In support of the USDA goal to reduce food waste by 50 percent by 2030, Hidden Valley® wants to inspire us all to see that the imperfect can be perfectly tasty.
Hidden Valley® is taking a stand to address the food waste problem head on by inspiring us that almost expired, bruised or misshapen vegetables can be placed at the center of the table through its Taste Not Waste campaign.
While Hidden Valley® can help them taste great, they are also committed to helping change the perception of what “perfect” veggies look like so it’s releasing limited edition bottles of Hidden Valley® Original Ranch®. Hidden Valley® changed its iconic label to one featuring less than perfect produce to be sold on eBay – all proceeds from which will benefit Great Nations Eat©.
Taste Not Waste Campaign
As part of this Taste Not Waste campaign, I wanted to inspire you all to love your veggies and and share a way to use the imperfect veggies to make a tasty dish to serve on your table. One of my favorite ways to cook vegetables is by roasting them. I think it really brings out the best flavor in what ever vegetable or combination of vegetables you may have!
The only thing you need to consider is not all vegetables cook for the same amount of time. So you can either pick a combination of vegetables that all cook at about the same time. Add the vegetables to the pan first that cook the longest and then add in the shorter cooking vegetables at the appropriate remaining cook time.
To roast these ranch roasted vegetables, I created a simple mixture of olive oil and a package of dry Hidden Valley Ranch dressing mix. You just toss the veggies in the mixture and place on a baking sheet, then cook accordingly. I used some vegetables that I needed to use up from my fridge – zucchini, yellow squash, mushrooms, and an orange pepper. I just cut them all in to pieces about 1 inch in size.
Roast these veggies for 10-15 minutes
- Asparagus
- Baby squash
- Bell peppers
- Broccoli
- Buttercup squash
- Corn on the cob (husks removed)
- Leeks (tough green tops trimmed off)
- Okra
- Radishes
- Tomatillos (husks removed)
- Yellow summer squash
- Zucchini
Roast these for 15-20 minutes
- Brussels sprouts
- Carrots
- Cherry tomatoes
- Garlic (peeled and cut into thin slices)
- Green beans (string beans)
- Mushrooms
- Parsnips
- Shallots
Roast this list for 20-30 minutes
- Artichokes, baby
- Turnips
- Belgian endives
- Corn on the cob (whole, in husks)
- Eggplant
- Fennel bulb
- Pearl onions
- Sweet peppers
- Sweet potatoes
- Turnips
These can be roasted for 30-40 minutes
- Butternut squash
- Carrots
- Potatoes
- Rutabagas
- Parsnips
- New potatoes
- Celery root
For more tasty ways to serve up vegetables visit Hidden Valley on Instagram, Twitter, Pinterest, or Facebook
Ranch Roasted Vegetables
Real Mom Kitchen
Ingredients
- ¼ cup olive oil
- 1 pkg Hidden Valley Ranch dry dressing mix
- 6-8 cups of vegetables cut into one inch pieces
Instructions
- Preheat oven to 425 degrees.
- In a bowl, mix the olive oil and dressing mix together.
- Add vegetables to the bowl and toss to coat.
- Pour out onto a baking sheet and cook at 425 degrees accordingly *** see blog post the time bases on vegetables used.
- Serve and season with salt and pepper if desired.
This is a sponsored conversation written by me on behalf of Hidden Valley. The opinions and text are all mine.
