Roasted Root Vegetables with Ranch Dressing & Dip
Prep Time
Cook Time
Total Time
Serves
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Total Time: 45 Minutes
- Serves: 6-8
Ingredients
- 1 lb. parsnips, peeled
- 1 large sweet potato, peeled1 lb. carrots, peeled
- 1 small butternut squash, peeled and seeded, around 2 pounds
- 3 tbsp. extra virgin olive oil
- Salt and pepper, to taste
- Toby’s Ranch Dressing & Dip, can sub Honey Mustard Dressing & Dip
Instructions
To begin preparing your Roasted Root Vegetables with Ranch, gather all of the ingredients. Heat up the oven to 425 degrees F. Wash and make sure to pat dry all the vegetables with a towel or paper towel.
Cut up the carrots, parsnips, sweet potato, and butternut squash into about 1 to 1.5 inch pieces.
Spread out all the cut vegetables evenly in a single layer on a large baking sheet, or split the veggies between 2 baking sheets. Drizzle over the vegetables with some olive oil, and salt & pepper to taste. Toss the veggies well then redistribute them evenly on the baking sheet. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once halfway through.
Finish with parsley and any other desired spices or herbs. Serve with a dish of Toby’s Ranch Dressing & Dip or try our sweet and tangy Honey Mustard Dressing & Dip for dipping. Enjoy your Roasted Root Vegetables with Ranch!
