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Ranch Roasted Carrots

Ranch roasted carrots with herby seasoning and browned edges—tossed in olive oil and ranch seasoning, then roasted until tender. Finish with Parmesan and fresh dill or parsley for a savory, sheet-pan side.
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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: 180
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 & season
  1. Preheat the oven to 425F and line a sheet pan with parchment for easy cleanup. Visual cue: the parchment should lie flat with no wrinkles.
  2. Toss the carrot sticks with olive oil and ranch seasoning until evenly coated. Visual cue: the carrots should look glossy with a speckled ranch coating.
  3. Spread the carrots in a single layer on the sheet pan. Visual cue: the sticks should have space between them so they roast instead of steam.
Roast & finish
  1. Roast for 20-25 minutes, tossing halfway, until tender and browned at the edges. Visual cue: edges should turn golden brown and the carrots should pierce easily.
  2. Sprinkle the carrots with grated Parmesan and the chopped fresh dill or parsley, then serve warm. Visual cue: Parmesan should look melted and slightly clumped on the hot carrots.

Notes

For maximum browning, don’t crowd the sheet pan—use two pans if needed. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan in a 425F oven until hot. Freezing is not recommended because the carrots can soften too much. For a dairy-light option, use a Parmesan-style vegan hard cheese or omit Parmesan (the ranch flavor will still carry the dish).