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Ranch Roasted Carrots

Ranch roasted carrots are oven-baked until tender with browned edges and a herby ranch-Parmesan finish. Carrot sticks are coated in ranch seasoning and olive oil, then roasted hot and tossed halfway for even caramelization.
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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: 168
Ingredients Equipment Method Notes

Ingredients
  

carrots
  • 2 lb carrots
seasoning and coating
  • 3 tbsp olive oil
  • 1 can (1 ounce) ranch seasoning
  • 0.25 cup grated Parmesan
  • 1 tbsp fresh dill or parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat oven to 425F and line a sheet pan with parchment for easy release and faster cleanup.
  2. Toss carrots with olive oil and ranch seasoning until evenly coated so every stick bakes with seasoning.
  3. Spread the carrots in a single layer on the sheet pan to help them roast instead of steam.
Roast and finish
  1. Roast for 20-25 minutes, tossing halfway, until tender and browned at the edges for even caramelization.
  2. Sprinkle with Parmesan and fresh herbs, then serve warm for a savory, fragrant finish.

Notes

For extra browning, keep the carrots in a true single layer and use a fully preheated oven. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan at 400F until hot. Freezing isn’t recommended for the best texture. For a dairy-light option, use a lactose-free Parmesan or omit it and add an extra pinch of herbs.