Heart Healthy
These roasted vegetables are cooked in 30 minutes, half the time of most roasted root vegetables making this a great weeknight dinner option to pair with sautéed chicken breasts or pork chops. The warm heat of canned chipotle peppers adds a hit of spice to traditional ranch dressing.
Print Recipe
Roasted Vegetables with Chipotle Ranch Sauce
-
Servings
4
-
Serving Size:
1 1/4
Ingredients
For the Chipotle Ranch Sauce:
-
1 teaspoon chipotle pepper -
1 teaspoon adobo sauce -
1/4 cup buttermilk -
1/4 cup sour cream -
2 teaspoons chives -
1/2 teaspoon Italian seasoning blend -
1/8 teaspoon black pepper
For the Roasted Vegetables:
-
1 small broccoli -
1 package white mushrooms -
1 pint grape tomatoes -
4 cups zucchini -
1 small red onion -
1 tablespoon canola oil -
1/8 teaspoon salt -
1/4 teaspoon black pepper
Directions
Tip: Click on step to mark as complete.
For the Chipotle Ranch Sauce:
-
From a can of chipotle peppers in adobo sauce, mince a part of 1 pepper to have 1 teaspoon. Add into a small bowl, along with 1 teaspoon of adobo sauce and the other ingredients: buttermilk, sour cream, chives, Italian seasoning, and black pepper. -
Use a fork to combine ingredients together. Taste, adding more chipotle depending on taste. -
When the vegetables are cooked, drizzle sauce over them. Serve.
For the Roasted Vegetables:
-
Preheat the oven to 450 degrees F. -
Onto a large foil-lined rimmed baking sheet (or two medium ones), add all the vegetables. Drizzle with oil, salt, and pepper; use a spatula to gently toss vegetables to coat. -
Roast vegetables in oven until fully cooked, around 30 minutes, shaking the pan once midway through the cooking process.
Cooking Tip: There will be a lot of leftover canned chipotle pepper. Consider pureeing the entire can and portion into a few Ziploc bags in the freezer to bring out when in need.
Keep it Healthy: Low-fat buttermilk is a great tool in your healthy cooking toolkit. Add to mashed potatoes in place of regular milk for a low-fat and tangy addition.
Tip: This chipotle ranch sauce doesn't just bring a wow factor to roasted veggies. It's also great with meat like chicken breasts, pork chops, or even fish like tilapia fillets.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 140 | |
|---|---|---|
| Total Fat | 5.0 g | |
| Saturated Fat | 0.6 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 2.3 g | |
| Cholesterol | 3.1 mg | |
| Sodium | 178 mg | |
| Total Carbohydrate | 20 g | |
| Dietary Fiber | 5.3 g | |
| Sugars | 9.6 g | |
| Added Sugars | 0 g | |
| Protein | 8.1 g | |
Dietary Exchanges
4 vegetable, 1 fat
-
Servings
4
-
Serving Size:
1 1/4
Ingredients
For the Chipotle Ranch Sauce:
-
1 teaspoon chipotle pepper -
1 teaspoon adobo sauce -
1/4 cup buttermilk -
1/4 cup sour cream -
2 teaspoons chives -
1/2 teaspoon Italian seasoning blend -
1/8 teaspoon black pepper
For the Roasted Vegetables:
-
1 small broccoli -
1 package white mushrooms -
1 pint grape tomatoes -
4 cups zucchini -
1 small red onion -
1 tablespoon canola oil -
1/8 teaspoon salt -
1/4 teaspoon black pepper
Directions
Tip: Click on step to mark as complete.
For the Chipotle Ranch Sauce:
-
From a can of chipotle peppers in adobo sauce, mince a part of 1 pepper to have 1 teaspoon. Add into a small bowl, along with 1 teaspoon of adobo sauce and the other ingredients: buttermilk, sour cream, chives, Italian seasoning, and black pepper. -
Use a fork to combine ingredients together. Taste, adding more chipotle depending on taste. -
When the vegetables are cooked, drizzle sauce over them. Serve.
For the Roasted Vegetables:
-
Preheat the oven to 450 degrees F. -
Onto a large foil-lined rimmed baking sheet (or two medium ones), add all the vegetables. Drizzle with oil, salt, and pepper; use a spatula to gently toss vegetables to coat. -
Roast vegetables in oven until fully cooked, around 30 minutes, shaking the pan once midway through the cooking process.
Cooking Tip: There will be a lot of leftover canned chipotle pepper. Consider pureeing the entire can and portion into a few Ziploc bags in the freezer to bring out when in need.
Keep it Healthy: Low-fat buttermilk is a great tool in your healthy cooking toolkit. Add to mashed potatoes in place of regular milk for a low-fat and tangy addition.
Tip: This chipotle ranch sauce doesn't just bring a wow factor to roasted veggies. It's also great with meat like chicken breasts, pork chops, or even fish like tilapia fillets.
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