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Ranch Roasted Carrots

Ranch roasted carrots with a herby ranch seasoning coating, roasted until tender and browned at the edges. Oven roasting on a sheet pan gives crisp-tender carrot sticks, finished with Parmesan and fresh dill or parsley.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

carrots
  • 2 lb carrots peeled and cut into sticks
olive oil
  • 3 tbsp olive oil
ranch seasoning
  • 1 packet (1 oz) ranch seasoning
parmesan
  • 0.25 cup grated Parmesan
fresh herbs
  • 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, so the carrots roast evenly without sticking.
  2. Toss carrots with olive oil and ranch seasoning until evenly coated, making sure every stick is lightly covered.
  3. Spread carrots in a single layer on the sheet pan, leaving space so they can brown at the edges.
Roast
  1. Roast for 20-25 minutes at 425F, tossing halfway, until tender and browned at the edges.
Finish and serve
  1. Sprinkle with Parmesan and fresh dill or parsley, then serve warm.

Notes

For maximum browning, keep the carrots in a single layer and don’t overcrowd the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat on a sheet pan at 425F until hot. Freezing isn’t recommended because roasted carrots can soften and lose their edge. Dietary swap: use a dairy-free Parmesan substitute to make this dairy-free.