Roasted Vegetables with Chipotle Ranch Sauce

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Roasted Vegetables with Chipotle Ranch Sauce

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.

Nutrition Facts

Roasted Vegetables with Chipotle Ranch Sauce

CaloriesCalories

140 Per Serving

ProteinProtein

8.1g Per Serving

FiberFiber

5.3g Per Serving
×
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

Ingredients

Servings  4   Serving Size   1 1/4

For the Chipotle Ranch Sauce:

  • 1 teaspoon minced, canned chipotle pepper
  • 1 teaspoon adobo sauce
  • 1/4 cup low-fat buttermilk
  • 1/4 cup fat-free sour cream
  • 2 teaspoons dried chives
  • 1/2 teaspoon Italian seasoning blend
  • 1/8 teaspoon ground black pepper

For the Roasted Vegetables:

  • 1 small head of broccoli, cut into florets (about 4 cups of florets)
  • 1 (8-ounce) container white button mushrooms, cleaned and cut into quarters
  • 1 pint container grape tomatoes
  • 4 cups diced zucchini (about 1 large zucchini)
  • 1 small red onion (finely diced)
  • 1 Tbsp canola oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

Tip: Click on step to mark as complete.

For the Chipotle Ranch Sauce:

  1. 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.
  2. Use a fork to combine ingredients together. Taste, adding more chipotle depending on taste.
  3. When the vegetables are cooked, drizzle sauce over them. Serve.

For the Roasted Vegetables:

  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.

 

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.

Nutrition Facts

Roasted Vegetables with Chipotle Ranch Sauce

CaloriesCalories

140 Per Serving

ProteinProtein

8.1g Per Serving

FiberFiber

5.3g Per Serving
×
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

Ingredients

Servings  4   Serving Size   1 1/4

For the Chipotle Ranch Sauce:

  • 1 teaspoon minced, canned chipotle pepper
  • 1 teaspoon adobo sauce
  • 1/4 cup low-fat buttermilk
  • 1/4 cup fat-free sour cream
  • 2 teaspoons dried chives
  • 1/2 teaspoon Italian seasoning blend
  • 1/8 teaspoon ground black pepper

For the Roasted Vegetables:

  • 1 small head of broccoli, cut into florets (about 4 cups of florets)
  • 1 (8-ounce) container white button mushrooms, cleaned and cut into quarters
  • 1 pint container grape tomatoes
  • 4 cups diced zucchini (about 1 large zucchini)
  • 1 small red onion (finely diced)
  • 1 Tbsp canola oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

Tip: Click on step to mark as complete.

For the Chipotle Ranch Sauce:

  1. 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.
  2. Use a fork to combine ingredients together. Taste, adding more chipotle depending on taste.
  3. When the vegetables are cooked, drizzle sauce over them. Serve.

For the Roasted Vegetables:

  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.