Ranch makes everything better. There, I said it. Although anyone who’s ever spoken to me may not be surprised by that. I douse it on everything, I dip it on fries, I even wrote an ode to the salad dressing.
Lately, I’ve been really into cooking with ranch seasoning and figuring out ways to use that little packet to liven up just about any dish, from soft pretzels to tater tots. So far, it hasn’t let me down, but it really impressed me when a sprinkled half a packet on broccoli and cauliflower before roasting it in the oven.
It’s a 20-minute dish you can serve as a side, snack on like fries, or even eat as a meal (perhaps topped with grilled chicken?). The best part, though, is the fact that while it takes 20-ish minutes to make, the bulk of that time is the dish sitting in the oven, cooking. It’s about as low-effort as sides get, aside from eating the vegetables raw.
Here’s how to make ranch-roasted broccoli and cauliflower florets:
- 1 head of broccoli
- 1 head of cauliflower
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. ranch seasoning mix
- Preheat oven to 400 degrees F.
- As the oven heats, chop the broccoli and cauliflower into florets, discarding the stem. Toss the vegetables in olive oil and ranch seasoning until fully coated.
- Spread out in an even layer on a baking sheet lined with parchment paper. Cook for 18-20 minutes, or until the edges of some of the florets have turned lightly golden. Serve warm.