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Ranch Roasted Carrots

Ranch roasted carrots with herby ranch seasoning and grated Parmesan roast until tender and browned at the edges. Sheet-pan roasting delivers caramelized edges on every carrot stick.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

Carrots and seasonings
  • 2 lb carrots
  • 3 tbsp olive oil
  • 1 can (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, then line a sheet pan with parchment as a nonstick base.
  2. Toss carrots with olive oil and ranch seasoning until evenly coated so every stick gets a ranch layer.
  3. Spread carrots in a single layer on the sheet pan to help them roast and brown instead of steam.
Roast and finish
  1. Roast for 20-25 minutes, tossing halfway, until carrots are tender and browned at the edges.
  2. Sprinkle with Parmesan and fresh dill or parsley, then serve warm.

Notes

For maximum browning, keep the carrots in a single layer with space between sticks; overcrowding steams them. Store leftovers in the refrigerator up to 3 days and reheat on a sheet pan at 400F until hot. Freezing is not recommended for best texture. Dietary swap: use a dairy-free Parmesan substitute and check that your ranch seasoning is dairy-free.