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Ranch Roasted Carrots

Ranch Roasted Carrots with herby ranch seasoning are oven-roasted until tender and browned at the edges. Tossed with olive oil, finished with grated Parmesan and chopped dill or parsley for a savory, golden 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: 206
Ingredients Equipment Method Notes

Ingredients
  

Ranch roasted carrot sticks
  • 2 lb carrots Peeled and cut into sticks.
  • 3 tbsp olive oil
  • 1 packet (1 oz) ranch seasoning
  • 0.25 cup grated Parmesan
  • 1 tbsp fresh dill or parsley, chopped Choose dill or parsley.

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 425F and line a sheet pan with parchment (set up for easy cleanup).
  2. Toss carrots with olive oil and ranch seasoning until evenly coated so every stick looks lightly speckled with seasoning.
  3. Spread carrots in a single layer on the sheet pan to help them roast rather than steam.
  4. Roast 20-25 minutes, tossing halfway, until tender and browned at the edges, with the carrots turning golden on the pan.
  5. Sprinkle with Parmesan and fresh herbs, then serve warm while the cheese lightly melts.

Notes

For best browning, make sure the carrots are cut into similar-size sticks and spread them out without crowding. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on a sheet pan in a 425F oven until warmed through. Freezing isn’t recommended because the texture softens after thawing. If you need a gluten-free option, use a ranch seasoning packet labeled gluten-free.