Crispy Parmesan-Ranch Roasted Veggies
"The secret to getting everyone to eat their veggies is probably sitting in your pantry. We’re talking about that little packet of dry ranch dressing mix, which is the key to these totally addictive roasted veggies—yes, veggies really can be addictive. In this recipe, perfectly caramelized baby red potatoes, broccoli and red onion get a crispy coating of buttery, toasted panko, a sprinkle of Parmesan and a garnish of parsley, for a dish that looks as good as it tastes. So next time you need a crowd-pleasing side..."
INGREDIENTS
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5
tablespoons butter
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1/4
teaspoon garlic powder
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1/4
teaspoon black pepper
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1 1/2
lb baby red potatoes, quartered
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1
cup red onion wedges
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1
package (1 oz) dry ranch salad dressing and
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1/8
teaspoon salt
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4
cups small broccoli florets
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1/4
cup Progresso™ plain panko crispy bread cr
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1/4
cup shredded Parmesan cheese (1 oz)
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2
tablespoons chopped fresh Italian (flat-leaf
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