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.
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.