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Ranch Roasted Carrots

Ranch Roasted Carrots are oven-baked carrot sticks tossed in olive oil and ranch seasoning, then finished with Parmesan and chopped dill. Roast at high heat until tender with browned edges for a crisp-tender bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb carrots
Seasoning and finishing
  • 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
 

Prep the oven and pan
  1. Preheat oven to 425F and line a sheet pan with parchment.
Coat the carrots
  1. Toss carrots with olive oil and ranch seasoning until evenly coated.
Arrange for roasting
  1. Spread carrots in a single layer on the sheet pan.
Roast
  1. Roast for 20-25 minutes, tossing halfway, until tender and browned at the edges.
Finish and serve
  1. Sprinkle with Parmesan and fresh herbs, then serve warm.

Notes

For the best browning, keep carrots spaced on the sheet pan in a single layer so they roast instead of steam. Store leftovers in an airtight container in the refrigerator for up to 3 days and rewarm on a sheet pan in a 425F oven until hot. Freezing is not recommended as the texture can soften. For a dairy-free option, use a dairy-free Parmesan-style topping or omit the Parmesan and add extra herbs.