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RANCH-ROASTED BROCCOLI IS THE SIDE TO END ALL SIDES

Three ingredients, countless compliments.

By Ali Francis

October 19, 2023
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Photograph by Breanne Furlong, Food Styling by Emilie Fosnocht
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America became a ranch nation in the 1950s thanks to a plumber from Nebraska
named Steve Henson. I became a ranch person only a few years ago, when I started
buying humble seasoning packets—not to make dressing or dip, but instead, the
most snackable roasted broccoli of my life.

Henson, who later founded the popular brand, Hidden Valley, supposedly invented
the now-iconic dressing mix while working a construction job in Alaska, where he
had little access to fresh ingredients whenever he cooked for his crew. His
original recipe was made from shelf-stable items like garlic and onion powders
and dried herbs.

These days, home cooks can pretty easily make ranch dressing from scratch using
fresh alliums, buttermilk, mayonnaise, and verdant dill or parsley. But true
stans know the most direct route to Henson’s traditional flavor is those very
same seasoning packets he started mailing out to customers nearly 70 years ago.

Hidden Valley Ranch Seasoning

$2

Walmart

$15

Amazon (5-pack)

Much like the sour cream and onion powder that clings to a potato chip, ranch
seasoning is a concentrated hit of flavor (and it’ll coat your fingers and your
foods in a similarly persistent way). Like many other spice mixes, ranch
seasoning is versatile; she doesn’t want to be put in a corner. You can add it
to popcorn, soups, biscuit doughs, and vegetables. It makes everything it
touches taste creamy-tart from dried buttermilk, sweet-savory from the herbs and
alliums, and inexplicably satisfying thanks to MSG.



Though sprinkling ranch seasoning on any vegetable before roasting will give it
a jolt of deep umami, broccoli is a personal favorite due to its bumpy texture.
Ranch seasoning is fine like cornstarch and easily works its way between the
florets, coating each tiny bud in a near-invisible, salty film. When baked until
lightly browned and crisp, broccoli becomes totally snackable.


HERE’S HOW TO MAKE RANCH-ROASTED BROCCOLI


Photograph by Breanne Furlong, Food Styling by Emilie Fosnocht


Preheat oven to 425°. Slice 2 pounds broccoli into florets and add them to a
large bowl. Generously drizzle with extra-virgin olive oil or neutral oil, then
sprinkle with one 1-oz. packet ranch seasoning. Toss with your hands until
evenly coated. Divide the broccoli between two sheet pans, evenly spacing it out
and turning the florets flat-side down. Bake for 20–25 minutes, until broccoli
is tender and starting to brown.

Preparing a whole bunch of ranch-roasted vegetables to top grain bowls, toss
into salads, or serve alongside your favorite pasta makes weeknights a
breeze—though I also find it impossible to stop eating the broccoli right out of
the oven. Without fail, you’ll find me standing over the still-warm tray,
blowing on handfuls of florets and gobbling them down like that bag of sour
cream and onion chips.


MORE RANCH, PLEASE

Ranch Fun Dip
Guaranteed to make any raw vegetable taste good.
View Recipe





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