Go Back

Ranch Roasted Carrots

Ranch roasted carrots are coated in ranch seasoning and olive oil, then roasted on a sheet pan until tender with browned edges. Finish with grated Parmesan and chopped dill or parsley for a herby, savory side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 186
Ingredients Equipment Method Notes

Ingredients
  

Ranch roasted carrots
  • 2 lb carrots peeled and cut into sticks
  • 3 tbsp olive oil
  • 1 packet (1 oz) ranch seasoning
  • 0.25 cup grated Parmesan
  • 1 tbsp fresh dill or parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Prepare and coat
  1. Preheat oven to 425F and line a sheet pan with parchment so the carrots roast evenly without sticking.
  2. Toss the carrots with olive oil and ranch seasoning until evenly coated, then spread them in a single layer.
Roast
  1. Roast for 20-25 minutes, tossing halfway, until the carrots are tender and browned at the edges, with visible caramelization along the edges.
Finish and serve
  1. Sprinkle the roasted carrots with Parmesan and fresh dill or parsley, then serve warm right away for best flavor and aroma.

Notes

For the best browning, keep carrots in a single layer with space between sticks; overcrowding steams them instead of roasting. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze yes: spread cooled carrots on a tray to freeze, then transfer to a freezer container for up to 2 months; reheat in a 425F oven until hot. If you want dairy-light, use a Parmesan-style dairy-free hard cheese or skip Parmesan for a lighter version (the ranch flavor will still stand out).