This is a quick and easy way to dress up some potatoes and other vegetables. Actually, it’s two ways, but the results are similar. This side goes very well with pretty much any meat, as long as the meat isn’t overly seasoned. But, grilled or baked chicken, pork chops or roast, any kind of beef… they’ll all do very well on the same plate as this side.
I don’t really have a story to go with this one, so let’s just dive right in, shall we?
2 lbs potatoes of your choice
5 large carrots
1 large white onion
1 head of broccoli
For Method 1, add:
Ranch dressing of your choice
For Method 2, add:
More olive oil
Ranch dressing/seasoning mix
Preheat oven to 400°.
Wash potatoes and veggies.
Chop potatoes into 1″ cubes.
Cut carrots into 1″ slices.
Cut ends off of onion, then cut in half along the equator. Cut each half into two slices, then cut slices in half.
Cut florets off of head of broccoli.
Put all veggies in large bowl. Season with salt and pepper.
For Method 1, add as much Ranch dressing as you desire. I find it doesn’t take much if I toss everything thoroughly to coat well. As long as I do that, everything gets pretty darn happy without a lot of extra dressing.
For Method 2, omit the dressing and substitute olive oil to coat veggies, then sprinkle a packet of Ranch dressing/seasoning mix, tossing to coat all vegetables.
Pick out the potatoes and put in greased baking dish. Cover with aluminum foil.
Bake at 400° for fifteen minutes. Remove dish from oven, add everything else, and bake for another 15 minutes. Remove foil and bake for a final 15 minutes, or until tender.
Top with your choice of goodies (see below) and serve immediately.
I know it’s a pain to have to pick out the potatoes, but it’s really worth doing. If you roast the other veggies as long as the potatoes, they’ll be mushy and blah.
Other potential veggies for this one include Celery stalks (roast for final 15 minutes), and other root vegetables such as celery root, parsnips, beets, etc. Use whichever veggies are your favorites.
This recipe tastes great on its own, but you can dress it up by topping with any of the following:
Sliced green onions
Chopped fresh parsley
Take a shot at this one, then let me know your thoughts, especially if you made adjustments. And, as always,
Play with your food!
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