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Ranch Roasted Carrots

Ranch roasted carrots with herby ranch seasoning and Parmesan get tender centers and browned edges. Oven-roasted carrot sticks are tossed with olive oil for a savory, lightly crispy 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: 190
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb carrots
Ranch seasonings and toppings
  • 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 (set it up so the carrots roast without sticking).
  2. Toss carrots with olive oil and ranch seasoning until evenly coated so every stick is speckled with seasoning.
  3. Spread the carrots in a single layer on the sheet pan so they roast and brown instead of steaming.
Roast and finish
  1. Roast for 20-25 minutes, tossing halfway, until tender and browned at the edges (aim for caramelized spots on the edges).
  2. Sprinkle with Parmesan and fresh dill or parsley, then serve warm.

Notes

For the best browning, keep the carrots in a true single layer with space between sticks; overcrowding can make them steam. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 400F for 5-8 minutes. Freezing isn’t recommended for best texture. For a dairy-free swap, use dairy-free Parmesan-style topping or nutritional yeast instead of grated Parmesan.