keto · Sides · vegetable

Skillet Ranch Veggies

I’ve been experimenting with making my own seasonings from scratch.

So far, I’ve made taco seasoning, chili-lime seasoning, and some other more simple blends. I know it’s cheap and convenient to just by those little one ounce bags of the pre-made seasonings, but you never know what comes along with it—hidden sugars? MSG? 900 milligrams of sodium?

Why not know what you’re seasoning your food with and feel good about it? That’s the type of thought process that went through my head when making up my latest batch of seasoning.

Ranch seasoning is on of the easiest to make yourself. All you need is garlic & onion powders, dried chives and dill. I usually use all dried spices and ingredients, but I had some leftover fresh dill in the fridge for this recipe, so I mixed that in instead. The seasoning clumped up more (because of the moisture from the fresh dill) but it still tasted just as good.

Have you noticed changes in your produce aisle at your grocery store? We’re in that weird time of year where winter veggies are becoming more scarce, and spring vegetables are starting to pop up.

More fresh greens like peas, green beans, and herbs.

Less rooty-vegetables like parsnips and rutabagas.

I’m ready for the spring produce, that’s for sure.

For these skillet veggies I went simple: zucchini, green beans and carrots. That’s it! I thought about adding broccoli or yellow squash but I wanted everything to have a crisp texture. Broccoli can get floppy quick when you cook it on the stovetop.

This simple side is the perfect compliment for a Sunday roast, or chicken, or pretty much any other main dish meat. It’s more exciting than plain ol’ boiled or steamed veggies. I guarantee everyone will love this side.

Enjoy!

Skillet Ranch Veggies

  • Servings: 5-6
  • Difficulty: Easy
  • Print

Zesty ranch-seasoned vegetables (zucchini, green beans & carrots) sauted until tender-crisp.

Ingredients

  • 3 zucchini, cut into half moons
  • 1 lb. green beans, ends trimmed and snapped
  • 3 carrots, sliced
  • 2 TBS. buttr
  • 1 TBS. olive oil
  • 2 TBS. garlic powder
  • 1 TBS. onion powder
  • 1/8 tsp. cayenne
  • 1/2 tsp. paprika
  • 2 TBS. dried chives
  • 1/4 cup chopped fresh dill (or 1 TBS. dried dill)
  • salt & pepper

Directions

  1. Heat oil and butter in a large skillet over medium-high heat. Add vegetables and saute for 4-5 minutes. Meanwhile, in a small bowl, whisk together garlic powder, onion powder, cayenne, paprika, chives, dill, salt and pepper.
  2. Sprinkle ranch seasoning over veggies. Stir and saute for another 6-7 minutes or until veggies are tender yet still a little crisp. Serve.

Step-By-Step Instructions

Heat oil and butter in a large skillet over medium-high heat. Add vegetables and saute for 4-5 minutes.

Meanwhile, in a small bowl, whisk together garlic powder, onion powder, cayenne, paprika, chives, dill, salt and pepper.

Sprinkle ranch seasoning over veggies.

Stir and saute for another 6-7 minutes or until veggies are tender yet still a little crisp. Serve.

6 thoughts on “Skillet Ranch Veggies

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