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Ranch Roasted Carrots

Ranch roasted carrots with herby ranch seasoning and Parmesan create tender, browned edges on a sheet pan. This oven-roasting method keeps the carrot sticks evenly coated for a savory, side-dish-ready finish.
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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: 221
Ingredients Equipment Method Notes

Ingredients
  

Ranch roasted carrots
  • 2 lb carrots Peeled and cut into sticks.
  • 3 tbsp olive oil
  • 1 can (1 oz) ranch seasoning Use 1 packet.
  • 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 to prevent sticking and help browning.
  2. Toss carrots with olive oil and ranch seasoning until evenly coated, making sure every stick is covered.
  3. Spread the coated carrots in a single layer so they roast instead of steam.
Roast and finish
  1. Roast at 425F for 20-25 minutes, tossing halfway, until carrots are tender and browned at the edges (visual cue: caramelized spots).
  2. Sprinkle Parmesan and fresh dill or parsley over the hot carrots, then serve warm.

Notes

Pro tip: cut carrots into similar-size sticks so they finish roasting at the same time. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on a sheet pan at 425F until warmed through. Freezing is not recommended because the texture can soften. For a lighter option, use reduced-fat ranch seasoning and reduce Parmesan to 1-2 tablespoons.