Quick Ranch Veggies

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This recipe is SO easy, but good enough to serve for a holiday dinner. And if your kids love Ranch, they might just eat broccoli this way!

The past few years we’ve been trying to incorporate some healthier options into our holiday meals (along with the ham, potatoes, pies, and all the other usual goodies, because this time of year it’s all about balance, not deprivation).

And for this healthier Ranch flavor you just need some spices from your cabinet, not the chemical-laden Ranch Seasoning Packet that I used in all my recipes before I realized I could make it at home!

What types of veggies do you typically serve up for the holidays?
This and Cranberry Apple Pecan salad are two of my favorites! (Let me know if you want that recipe too!)

RANCH VEGGIES
Yield: 4 Servings (1 cup each)

INGREDIENTS:
4 cups frozen veggies (I like the California Blend)
4 tsp olive oil or melted coconut (plus a little extra to coat baking dish)
2 tsp garlic powder
2 tsp onion powder
2 tsp dried onion flakes
1ยฝ Tbsp dried parsley
1ยฝ tsp dried dill
1 tsp dried thyme
1 tsp ground black pepper
1 tsp dried chives
1/8 tsp salt

DIRECTIONS:

  1. Preheat oven to 425 degrees.
  2. Grease baking dish with extra oil, then add in frozen veggies.
  3. ย Drizzle with 4 tsp oil and sprinkle with seasonings.
  4. Toss to coat.
  5. Bake uncovered for 20-25 minutes or until cooked through. Stir once halfway through!

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