Ingredients
5
tablespoons butter
1/4
teaspoon garlic powder
1/4
teaspoon black pepper
1 1/2
lb baby red potatoes, quartered
1
cup red onion wedges
1
package (1 oz) dry ranch salad dressing and seasoning mix
1/8
teaspoon salt
4
cups small broccoli florets
1/4
cup Progresso™ plain panko crispy bread crumbs
1/4
cup shredded Parmesan cheese (1 oz)
2
tablespoons chopped fresh Italian (flat-leaf) parsley leaves
Preparation
Heat oven to 425°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray.
In large microwavable bowl, place 3 tablespoons of the butter. Microwave uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and pepper. Add potatoes and onion wedges; toss to coat. Place mixture in pan. Sprinkle with 2 rounded tablespoons of the ranch dressing mix. Toss to coat, then spread in single layer in pan. Turn potatoes skin-side down. Roast 29 to 33 minutes or until potatoes are very tender when pierced with knife. Remove from oven; stir.
In same bowl, place 1 more tablespoon butter; microwave uncovered on High 15 to 30 seconds or until melted. Stir in salt. Add broccoli to mixture; toss to coat. Arrange in single layer in pan next to potato mixture. Roast 11 to 14 minutes longer or until potatoes are browned and broccoli is tender.
Meanwhile, melt remaining 1 tablespoon butter in 8-inch skillet over medium heat. Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat; stir in remaining 1 rounded tablespoon ranch dressing mix. Pour into small bowl; stir in Parmesan cheese. Top vegetables with bread crumb mixture and parsley.
