I stole this for Ranch Roasted Carrots from kirbiescravings.com who stole it from damndelicious.net. This is a very simple and easy to make vegetable side dish. Sliced carrots are tossed with olive oil and dried spices that are normally found in ranch dressing. The flavors of ranch dressing come through after the carrots are roasted in the oven which is why these carrots are called Ranch Roasted Carrots. This recipe tastes even better using garden fresh carrots.
Combine 1 tsp dried parsley, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, ¼ tsp dried dill and ¼ tsp ground black pepper into a small bowl.
Add in 2 tbsp olive oil, stir together.
Preheat oven 400 F. Slice 1 lb carrots in half lengthwise then in 2 or 3 pieces depending on the length of the carrot. Place in sprayed baking dish.
Brush carrots with seasoning mix.
Bake 15-18 minutes or until tender but remain crisp.
Serve, toss with parsley if desired.
Ranch Roasted Carrots
This is a very simple and easy to make vegetable side dish. Sliced carrots are tossed with olive oil and dried spices that are normally found in ranch dressing. The flavors of ranch dressing come through after the carrots are roasted in the oven which is why these carrots are called Ranch Roasted Carrots.
Ingredients
- 1 lb farmers market baby carrots
- 2 tbsp olive oil
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp dried dill
- ¼ tsp ground black pepper
Instructions
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Preheat oven 400 F. Slice carrots in half lengthwise.
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Combine parsley, garlic, onion, salt, dill and black pepper into a small bowl. Add in olive oil. Brush carrots with seasoning mix.
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Bake 15-18 minutes or until tender but remain crisp. Toss with parsley.
Recipe Notes
I did not have farmer’s market carrots, so I used whole carrots that I sliced lengthwise then in 2 or 3 pieces depending on the length of the carrot. This recipe easily doubles. After 18 minutes, the carrots were too tough for me so I cooked them an additional 10-15 minutes to make them softer.