Name: Ranch Roasted Carrots
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb carrots, peeled and cut into sticks or coins; 1 tablespoon olive oil; 1 tablespoon ranch seasoning mix (store-bought or homemade); 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and pepper to taste; Optional: chopped fresh parsley for garnish

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Crispy, golden, and bursting with savory ranch flavor, these Ranch Roasted Carrots are one of my favorite ways to elevate a humble vegetable. They’re simple to prepare, packed with flavor, and perfect as a quick side dish, snack, or even appetizer. Whether I’m pairing them with a weeknight dinner or serving them to guests, these carrots always disappear fast.

Ranch Roasted Carrots

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb carrots, peeled and cut into sticks or coins

1 tablespoon olive oil

1 tablespoon ranch seasoning mix (store-bought or homemade)

¼ teaspoon garlic powder

¼ teaspoon onion powder

Salt and pepper to taste

Optional: chopped fresh parsley for garnish

Directions

I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, I toss the peeled and cut carrots with olive oil until they’re evenly coated.

I add the ranch seasoning, garlic powder, onion powder, salt, and pepper, and toss again to coat the carrots thoroughly.

I spread the carrots out in a single layer on the baking sheet.

I roast them for 20–25 minutes, flipping halfway through, until they’re golden-brown, tender, and just slightly crispy on the edges.

Once they’re out of the oven, I garnish them with chopped fresh parsley if I want an extra pop of color and freshness.

Servings and timing

This recipe makes 4 servings.

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Calories per serving: 110 kcal

Variations

Spicy kick: I like to add a pinch of cayenne pepper or red pepper flakes for a touch of heat.

Sweet and savory: A drizzle of honey before roasting gives the carrots a caramelized finish.

Cheesy twist: After roasting, I sometimes sprinkle grated parmesan on top while the carrots are still hot.

Herb swap: I switch the ranch seasoning for Italian seasoning for a Mediterranean vibe.

Air fryer option: I cook the carrots in the air fryer at 400°F for about 15 minutes, shaking halfway through.

Storage/Reheating

I store any leftover carrots in an airtight container in the refrigerator for up to 4 days.
To reheat, I pop them in the oven at 350°F for about 8–10 minutes or reheat them in a skillet for a few minutes to revive their crispiness. Microwaving works in a pinch, though they’ll be softer.

FAQs

What kind of ranch seasoning should I use?

I use either a store-bought packet or make my own with dried herbs like dill, parsley, garlic powder, and onion powder. Either way works great.

Can I use baby carrots instead?

Yes, I often use baby carrots for convenience. I just make sure to slice any thick ones in half so they roast evenly.

Are these carrots good for meal prep?

Absolutely. I roast a batch ahead of time and keep them in the fridge to use in salads, grain bowls, or as a quick side.

Can I use frozen carrots?

I recommend fresh carrots for the best texture, but if using frozen, I thaw and pat them dry first to prevent sogginess.

Are these carrots Whole30 or Paleo?

Yes, as long as the ranch seasoning is compliant, these carrots are both Whole30 and Paleo friendly.

Conclusion

These Ranch Roasted Carrots are a game-changer for simple vegetable sides. With bold flavor, minimal ingredients, and a quick cook time, they’re perfect for busy nights or whenever I want something healthy and satisfying. I keep this recipe in rotation all year round, and it never disappoints.

📖 Recipe:

Ranch Roasted Carrots

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Crispy, golden Ranch Roasted Carrots are a flavorful, fuss-free side dish made with pantry staples. They’re naturally gluten-free and dairy-free, with an herby, zesty taste that complements the natural sweetness of roasted carrots.