Best 3 Crispy Parmesan Ranch Roasted Veggies Recipes
Indulge in a symphony of flavors with our crispy parmesan ranch roasted veggies, a culinary masterpiece that tantalizes taste buds. This delectable dish features a vibrant array of vegetables roasted to perfection, coated in a tantalizing parmesan ranch seasoning that adds a burst of umami and savoriness. Experience the delightful crunch of roasted broccoli, carrots, bell peppers, and zucchini, complemented by the creamy richness of parmesan cheese and the tangy zest of ranch dressing. Prepare to be captivated by the irresistible combination of flavors and textures in this extraordinary side dish or delectable vegetarian main course.
This recipe encompasses three variations to cater to diverse dietary preferences and tastes. The classic parmesan ranch roasted veggies offer a harmonious blend of roasted vegetables and the classic parmesan ranch seasoning. For a vegan delight, the vegan parmesan ranch roasted veggies utilize plant-based alternatives to create a flavorful and compassionate dish. Lastly, the air fryer parmesan ranch roasted veggies provide a healthier alternative, using an air fryer to achieve crispy perfection with minimal oil.
Each variation is meticulously crafted to deliver a unique and satisfying culinary experience. Join us on this culinary journey as we explore the delectable world of crispy parmesan ranch roasted veggies, where every bite is a celebration of flavor and texture.
GARLIC PARMESAN ROASTED VEGETABLES
Steps:
- Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
- In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
- Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
- Spread in a single layer on the baking sheets.
- Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
- Immediately drizzle with the melted butter.
- Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.
Nutrition Facts : ServingSize 1 cup, Carbohydrate 18 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 820 mg, Fiber 6 g, Sugar 7 g, Calories 245 kcal
CRISPY PARMESAN BROCCOLI
Steps:
- Preheat the oven to 400 degrees F.
- Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
- Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.
SHEET PAN PARMESAN CHICKEN AND VEGGIES
Baked EXTRA CRISPY Parmesan chicken and veggies--dinner made on one pan and packed with flavor!
Provided by chpmnk42
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.
- Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan.
- Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl.
- Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.
- Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.
- Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.
Nutrition Facts : Calories 572.5 calories, Carbohydrate 32.3 g, Cholesterol 103.7 mg, Fat 36.5 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 11.3 g, Sodium 670.3 mg, Sugar 4.7 g
Tips:
- Choose the right vegetables: Vegetables that roast well and hold their shape, such as broccoli, cauliflower, carrots, potatoes, and Brussels sprouts, are good choices for this recipe.
- Cut the vegetables into uniform pieces: This will help them cook evenly.
- Toss the vegetables with olive oil, Parmesan cheese, ranch seasoning, salt, and pepper: This will help them brown and flavor them.
- Spread the vegetables in a single layer on a baking sheet: This will help them cook evenly.
- Roast the vegetables at a high temperature: This will help them caramelize and get crispy.
- Keep an eye on the vegetables and stir them occasionally: This will prevent them from burning.
- Serve the vegetables immediately: They are best when they are hot and crispy.
Conclusion:
This recipe is an easy and delicious way to get your daily dose of vegetables. The roasted vegetables are crispy on the outside and tender on the inside, and they are packed with flavor. The Parmesan cheese and ranch seasoning give the vegetables a cheesy, savory flavor that is sure to please everyone. This recipe is also a great way to use up leftover vegetables. Simply toss them with the olive oil, Parmesan cheese, ranch seasoning, salt, and pepper, and roast them in the oven. You will have a delicious and healthy side dish in no time.
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