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Ranch Roasted Carrots

Ranch roasted carrots with a herby ranch seasoning coating and browned edges. Oven-roasted until tender, then finished with Parmesan and fresh dill or parsley for a savory side.
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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: 210
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
 

Prep and season
  1. Preheat oven to 425F and line a sheet pan with parchment using a single layer setup for easy roasting.
  2. Toss carrots with olive oil and ranch seasoning until evenly coated, so every stick has a thin, even layer of seasoning.
  3. Spread the carrots in a single layer on the sheet pan to help them roast and brown rather than steam.
Roast and finish
  1. Roast for 20-25 minutes at 425F, tossing halfway, until carrots are tender and browned at the edges.
  2. Sprinkle with Parmesan and fresh dill or parsley, then serve warm immediately for best texture.

Notes

For the crispiest browned edges, cut sticks evenly (aim for similar thickness) so they finish roasting at the same time. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a sheet pan in a 400F oven for 5-8 minutes. Freezing isn’t recommended because carrots can soften too much after thawing. If you want a dairy-free version, use a dairy-free Parmesan-style topping or nutritional yeast instead.