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Sheet-Pan Ranch Pork and Veggies
Try this sheet-pan ranch pork and veggies recipe—it'll be your new go-to one pan weeknight family dinner.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat the oven to 475 ̊. Whisk the olive oil, Worcestershire sauce, ranch dressing mix, black pepper and salt in a large bowl until combined. Transfer 3 tablespoons to a small bowl and set aside for brushing.
2
Add the squash, zucchini, bell peppers and red onion to the large bowl with the marinade and toss until coated.
large zucchini, sliced 1/2 inch thick1red onion, cut into 1-inch wedges1
3
Spread out the vegetables in an even layer on a sheet pan. Bake until softened and golden brown in spots, about ⏱️ 30 minutes.
4
Meanwhile, place the pork chops on a second sheet pan and brush both sides with the reserved marinade. Sprinkle one side with the paprika. Toward the end of the vegetable roasting time, add the pork to the oven and cook until no longer pink in the middle, about ⏱️ 7 minutes. Sprinkle the pork and vegetables with the parsley.
Nutrition Facts
calories
835 Calories
fat Content
48 g
fiber Content
5 g
sugar Content
8 g
sodium Content
407 mg
protein Content
76 g
trans Fat Content
0 g
cholesterol Content
222 mg
carbohydrate Content
20 g
saturated Fat Content
12 g
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