Roasted Ranch Veggies

Friday, October 19, 2012

Trying to figure out what to put in school lunches can be difficult especially with picky eaters.  I know,  I know, I don't have any kids but at one time I was a kid and and my creative Mom had to figure out what the heck to pack for me.  

Sometimes now I still struggle to make sure that I pack a healthy lunch that includes vegetables.  Hidden Valley Ranch and the Chef and Child Foundation are working together to highlight how kids and parents can come together to eat healthier and create stronger family connections.  To learn more about this program please visit their site: here.  If you click on the location tab you will see the local fundraising activities in your area.  

I like to think that kids and adults alike seem to gravitate towards tastes and flavors that they have already tried.  I think we all get sick of veggies and dip.  Yes, they are easy and typically are a crowd pleaser but they can get a little tired day after day.  So, I thought why wouldn't I used the flavor of veggies and ranch dip by roasting the veggies after they have been sprinkled with Hidden Valley Ranch Dip Mix. I gave it a whirl and it turned out perfectly. Try it out, I have a feeling your kids will love it!  I have to say the big kids (my husband and I) sure did! 
 Start by washing and chopping up some cauliflower.  Make sure it is bite sized for the little kiddos.
 Measure out about a cup and a half and into a large mixing bowl it goes.
 Clean, cut and add the broccoli to the bowl as well.
 Same goes with the carrots.
 Add a drizzle of canola or vegetable oil.
Using a large spoon give it a good toss. 
Sprinkle in a packet of Hidden Valley Ranch Dip Mix.
 Spread the veggies out evenly on a baking sheet.
 Roast the veggies in the oven for about 15 minutes in a 450 degree oven.  Out they come all crispy around the edges and full of ranchy flavor!
These veggies can be served hot or cold depending on your preference and where they are going.  Aka if your kiddo is in school, they probably don't have access to a microwave to warm them up again.  But, these days who knows, I haven't been in school for a while! 
 Perfect little school day lunch.
 Or a wonderful side dish for dinner.

I think your kids will really like these.  The familiarity of the vegetables and ranch with a little twist will hopefully be comforting to them.  Another idea directly from my own childhood is that when I started going to all day kindergarden, my Mom put a little picture of herself in my lunchbox so I wasn't scared and either way had someone to eat lunch with. Yeah, she is pretty fab.

Happy healthy lunch making!

Roasted Ranch Veggies

1 1/2 cups cauliflower that has been washed and cut into bite sized pieces
1 1/2 cups broccoli that has been washed and cut into bite sized pieces
1 1/2 cups baby carrots
1 tablespoon canola or vegetable oil
1 packet Hidden Valley Ranch Dip Mix

Start by preheating the oven to 450 degrees.

Add the cauliflower, broccoli and carrots into a large bowl.  Drizzle in the oil and stir with a large spoon.  Sprinkle the dressing mix onto the veggies and stir to coat.

Spread the veggies out on a baking sheet and place in the oven (once it is preheated) for 15 minutes.

Remove from the oven and either enjoy hot or cold.

Recipe by: Mrs. Schwartz

The Hidden Valley® Original Ranch®, dressings & dips has provided me with free product to help with my review, but anything I receive from Hidden Valley does not affect my thoughts on its company or their product.


  1. What a great way to enliven roasted veggies! I love ranch dip, so I would totally try this out.

    It was great meeting you at the DailyBuzz Food Festival! Thanks for taking me to the registration and I hope you enjoy SF!

  2. I made these for my hubby's birthday dinner and we loved them. My two picky eater sons would not eat them. But I loved them.


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