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Ranch Roasted Carrots

Ranch roasted carrots with herby ranch seasoning and Parmesan for tender, browned edges. Roasted at 425°F on a sheet pan, then finished with fresh dill or parsley for a savory 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: 210
Ingredients Equipment Method Notes

Ingredients
  

Ranch roasted carrots
  • 2 lb carrots
  • 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
 

Prep and season
  1. Preheat the oven to 425°F and line a sheet pan with parchment.
  2. Toss the carrots with olive oil and ranch seasoning until evenly coated.
  3. Spread the carrots in a single layer on the lined sheet pan.
Roast
  1. Roast for 20-25 minutes, tossing halfway, until the carrots are tender and browned at the edges.
Finish and serve
  1. Sprinkle with Parmesan and fresh dill or parsley, then serve warm.

Notes

Pro tip: use a single, even layer so the carrot sticks roast instead of steam—crowding can prevent browning. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a sheet pan at 425°F for 5-8 minutes. Freezing isn’t recommended for best texture. For a lower-sodium option, use a reduced-sodium ranch seasoning packet or make your own with less salt.