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Ranch Roasted Carrots

Ranch roasted carrots with a herby ranch seasoning coat and browned edges—roasted at 425°F for tender, stick-shaped bites. Finish with Parmesan and fresh dill or parsley for a savory, warm 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: 220
Ingredients Equipment Method Notes

Ingredients
  

carrots
  • 2 lb carrots, peeled and cut into sticks
olive oil
  • 3 tbsp olive oil
ranch seasoning
  • 1 packet (1 ounce) ranch seasoning
parmesan
  • 0.25 cup grated Parmesan
fresh herbs
  • 1 tbsp fresh dill or parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 425F and line a sheet pan with parchment (setup cue: parchment should lie flat and cover the pan).
  2. Toss carrots with olive oil and ranch seasoning until evenly coated (visual cue: every stick looks lightly dusted).
  3. Spread carrots in a single layer on the sheet pan (visual cue: sticks are spaced so they roast instead of steam).
  4. Roast for 20-25 minutes, tossing halfway, until tender and browned at the edges (visual cue: caramelized spots and golden-brown sides).
Finish and serve
  1. Sprinkle roasted carrots with Parmesan (visual cue: cheese begins to melt and cling to the browned edges).
  2. Sprinkle with fresh dill or parsley and serve warm (visual cue: green flecks look fresh and fragrant).

Notes

For best browning, keep the carrots in a true single layer and toss halfway so all sides get exposure. Store leftovers in an airtight container in the refrigerator up to 4 days and reheat on a sheet pan at 400°F until hot. Freezing is not recommended for this side, since the carrot texture softens. For a dairy-light option, use a dairy-free Parmesan-style topping or skip the Parmesan and add a touch more fresh dill/parsley for brightness.