easy roasted ranch carrots

Easy roasted ranch carrots are tossed in a tasty blend of ranch seasonings and roasted to perfect crispy tenderness for a delicious twenty minute side dish.

Growing up, I wasn’t such a big fan of cooked carrots. I loved to eat them raw, so much so that my mom used to call me Rabbit. I just couldn’t get on board with the mushy texture and bland flavor of the boiled or baked carrots, though.

These easy roasted ranch carrots are different. First, they’re roasted instead of boiled, bringing out the natural sweetness and producing a caramelized crust. They’re coated in ranch seasonings and cooked to the perfect crispy tenderness. To top it all off, the melted butter makes the whole dish rich and flavorful.

easy roasted ranch carrots
adapted from Damn Delicious

8-10 medium carrots, washed and cut into sticks
1 teaspoon dry parsley
1 teaspoon dry oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter

Preheat oven to 400 degrees. Line a baking sheet with foil and coat lightly with oil or nonstick spray. In a small bowl, combine the parsley, oregano, garlic powder, onion powder, salt, and pepper. Sprinkle the olive oil and spices over the carrots and toss to coat.

Bake for 16-19 minutes. Immediately toss carrots with butter until it’s melted and evenly distributed. Serve hot.

Looking for more tasty vegetable side dishes? Try garlic green beans, pan-fried romaine,  or parmesan and panko-crusted baked vegetables.