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Ranch Roasted Carrots

Ranch roasted carrots with herby ranch seasoning and grated Parmesan roast until browned at the edges and tender in the center. Carrot sticks are coated in olive oil, spread in a single layer, 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: 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
 

Roast the carrots
  1. Preheat the oven to 425F and line a sheet pan with parchment.
  2. Toss the carrot sticks with olive oil and ranch seasoning until evenly coated.
  3. Spread the coated carrots in a single layer on the sheet pan so they roast instead of steam.
  4. Roast for 20-25 minutes at 425F, tossing halfway, until the carrots are tender and browned at the edges.
Finish and serve
  1. Sprinkle the hot carrots with grated Parmesan and the chopped fresh dill or parsley.
  2. Serve warm while the Parmesan is slightly melty.

Notes

For crisp-tender edges, use a single layer and cut sticks to a similar thickness so they finish together. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan in a 425F oven until hot. Freezing is not recommended because carrots can soften on thawing. If you want a dairy-light option, use a Parmesan-style vegan cheese or skip the Parmesan and add a little extra chopped herbs after roasting.