Go Back

Ranch Roasted Carrots

Ranch Roasted Carrots with herby ranch seasoning and Parmesan-roasted edges. Oven-roasted carrot sticks are tossed in olive oil, seasoned until evenly coated, then roasted until tender and browned before serving warm.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Carrots and ranch coating
  • 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 and line a sheet pan with parchment (a shiny, nonstick surface helps the carrots roast evenly).
  2. Toss carrots with olive oil and ranch seasoning until evenly coated, so every stick has a thin, even layer of seasoning.
  3. Spread the carrots in a single layer on the sheet pan with space between them for browning instead of steaming.
Roast and finish
  1. Roast for 20-25 minutes, tossing halfway, until tender and browned at the edges (look for caramelized spots on the ridges).
  2. Sprinkle roasted carrots with Parmesan and fresh dill or parsley, then serve warm.

Notes

For the best browning, don’t overcrowd the sheet pan—use extra pans if needed so the carrots steam less. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 425F oven for 5-8 minutes to re-crisp the edges. Freezing is not recommended because roasted carrots soften. For a dairy-light option, swap Parmesan for a small sprinkle of nutritional yeast and skip any extra cheese.