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Ranch Roasted Carrots

Ranch roasted carrots with herby ranch seasoning and Parmesan-roasted edges. Oven-baked carrot sticks come out tender with browned sides and a fresh dill-parsley finish.
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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
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425F and line a sheet pan with parchment for easy cleanup.
  2. Toss the carrots with the olive oil and ranch seasoning until every stick is evenly coated.
  3. Spread the coated carrots in a single layer so they roast rather than steam.
Roast
  1. Roast for 20-25 minutes, tossing halfway, until the carrots are tender and browned at the edges (visual cue: deeper golden spots on the corners).
  2. Sprinkle the hot carrots with Parmesan and the chopped fresh dill or parsley, then serve warm.

Notes

For the best browning, make sure the carrots are in a true single layer with space between sticks; overcrowding causes steaming. Store leftovers in an airtight container in the refrigerator up to 3 days and reheat on a sheet pan at 425F until hot. Freezing isn’t recommended for best texture. For a dairy-light swap, use a plant-based Parmesan alternative.