Delight your family with the most tender, flavorful oven roasted baby carrots recipe! This recipe uses storebought baby carrots to get dinner on the table quickly, and they’re seasoned to perfection with homemade ranch powder for a nice pop of flavor. They’re the perfect side dish for your Thanksgiving table, but you’ll want to eat them all year long! {Gluten-free, vegan & paleo}

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Easy Roasted Baby Carrots Recipe
Roasted carrots are a classic side dish for a reason. The roasting process caramelizes them and draws out their sweetness, giving them such a delicious taste and texture that’s fun to eat!
Although we’re big fans of pretty much all roasted carrots, these roasted ranch carrots are the ultimate way to get in those veggies. The ranch seasoning mixture seriously takes those carrots to a whole new level.
They’re so herby and tasty that you won’t be able to stop sneaking bites off the serving platter!

Why We Love This Oven Roasted Baby Carrots Recipe
- Quick and easy: By using baby carrots instead of regular carrots, you can skip the peeling process completely. The most time-consuming part is adding the seasonings. You could easily have these carrots on your baking dish in the oven with just a few minutes of prep. They’re fast enough for a weeknight meal yet delicious enough for your holiday dinner!
- So much flavor: Although carrots are usually flavorful on their own, the roasting process and delicious blend of spices enhances their flavor even more. They’re so good!
- Family-friendly: The second you say “ranch,” even the picky eaters in the family will want a bite. These will be a crowd-pleaser for everyone in your family!
- Inexpensive: You just need a bag of baby carrots from the grocery store, a little olive oil, and a bunch of seasonings you probably already have in your pantry. This will likely be the cheapest side dish on your holiday table this year!
Ingredient Notes

- Baby carrots: You just need 1 1/2 cups of baby carrots, which is about a 12 oz bag. You can easily make a double batch or use different colors of baby carrots for a fun change.
- Olive oil: A little extra virgin olive oil will help the seasonings stick to the carrots and give the carrot skins a great texture. You can also use avocado oil if preferred
- Seasonings: Combine dried parsley, garlic powder, onion powder, dry dill, kosher salt and ground black pepper for a homemade ranch flavor.
- Fresh parsley: Feel free to sprinkle your roasted carrots with some chopped parsley as an optional garnish.
How to Make Roasted Ranch Carrots – Step-by-Step Instructions



- Preheat the oven to 400 degrees F.
- Place carrots in a large bowl and toss with olive oil. Then add the dried parsley, garlic powder, onion powder, dry dill, salt and pepper until coated with mixture.
- Evenly distribute the carrots in a single layer on baking sheet and roast for 20-25 minutes, flipping halfway through, until tender but still slightly crisp. Sprinkle with fresh chopped parsley, if desired.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- If using farmer’s market baby carrots, cut them in half lengthwise before combining with spices and roasting.
- For less clean up, line a baking sheet with parchment paper and roast carrots on parchment paper.
- Since baby carrots are stored in water, you may want to strain them or dry them off a little bit before tossing them in olive oil. This will allow the oil to coat the carrots instead of being washed away.
- Choose the right pan. A rimmed baking sheet or half sheet pan is the easiest way to make this easy recipe. A cookie sheet is prone to spills, and a casserole dish is too deep.
- The roasting process starts the second your sweet carrots enter the oven. Make sure you’re using a hot oven that’s already fully preheated.

Recipe FAQs
Although roasting carrots is pretty straightforward, there are a few different ways things can go sideways. If your carrots are tough, they’re likely not done.
You also want to use relatively fresh carrots. If they are already dry or old, they may not have enough moisture to properly caramelize. You can try to revive older carrots by soaking them in cool water for a few hours or overnight before making this easy side dish recipe.
Finally, you want to make sure you are spacing the carrots properly on your prepared baking sheet. They need space for the moisture to evaporate properly; otherwise, they will steam instead of roasting.
You technically do not have to peel your carrots for roasting as the peels are edible, but they can add a bitter flavor. Plus, some people are sensitive to the peels and may have an upset stomach after eating the roasted carrots. For the best appearance, flavor, and guest experience, it’s best to either peel your raw carrots or grab a bag of pre-peeled baby carrots.
There is no right answer to this question! It’s all a matter of personal preference. Boiled carrots have a slightly milder flavor and can easily be overcooked and soggy.
Meanwhile, roasting really highlights the natural sweetness of the carrots and concentrates their flavor. They also have more texture, which can make them more pleasant to eat. In general, most people would say they prefer roasted carrots, but prepare them however you like!
Storage Guidelines
To refrigerate: Store leftover roasted carrots in an airtight container in the fridge for 4-5 days.
To freeze: You can also freeze your leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
To reheat: Place them on a baking sheet and reheat for about 10 minutes at medium heat until warmed through.

What to Serve with Roasted Carrots
These perfectly roasted baby carrots with garlic are the best side dish for your holiday meal! They’re great on their own or served with a dipping sauce or drizzle.
Try them served with:
- Ranch dressing
- Healthy tzatziki sauce
- Lemon honey vinaigrette
- Hummus thinned with extra lemon juice
- Crumbled feta or goat cheese
- Chopped nuts and fresh parsley or thyme
They also taste amazing with mains like this 5-ingredient meatloaf, one pan chicken drumsticks and potatoes or air fryer boneless turkey breast!
Recipe Variations
- Add a little sweetness: Roasted honey glazed carrots are absolutely amazing, but sometimes it’s nice to have savory roasted carrots. You can enjoy the best of both worlds by adding up to half a tablespoon of honey or maple syrup to your oil mixture before roasting.
- Adjust the spices: Prefer a slightly different flavor profile? The herbs would also taste lovely with a little rosemary, a sprinkle of red pepper flakes, chili powder, or other dried herbs.
- Add a little vinegar: When vinegar roasts down, it adds a salty, tangy, and sweet flavor that pairs really well with carrots. Add a little balsamic vinegar for extra flavor.
- Air fryer roasted baby carrots: Instead of making these roasted baby carrots in the oven, bake your baby-cut carrots in a small dish or directly in your air fryer! Drop the heat slightly to 380 degrees F and check on them for about 15 minutes. Keep roasting until they are fork tender.
- Use whole carrots: Feel free to substitute larger carrots for this easy roasted carrot recipe instead. Be sure to peel them and slice them into consistent pieces for easy roasting.

More Delicious Side Dishes
- Roasted Butternut Squash and Carrot Soup
- Thanksgiving Sausage Stuffing Recipe
- Healthy Cranberry Sauce Recipe
- Healthy Mashed Sweet Potatoes
- Maple Bacon Brussels Sprouts
- Seasoned Green Beans with Bacon
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Roasted Ranch Baby Carrots Recipe
Ingredients
- 1 1/2 pounds baby carrots
- 3 tablespoons olive oil
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dry dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Optional Garnishes
- Top with chopped fresh parsley if desired
Instructions
- Preheat the oven to 400 degrees F.
- Place carrots in a large bowl and toss with olive oil. Then add the dried parsley, garlic powder, onion powder, dry dill, salt and pepper until coated with mixture.
- Evenly distribute the carrots on baking sheet and roast for 20-25 minutes, flipping halfway through, until tender but still slightly crisp. Sprinkle with fresh chopped parsley, if desired.
Notes
- If using farmer’s market baby carrots, cut them in half lengthwise before combining with spices and roasting.
- For less clean up, line a baking sheet with parchment paper and roast carrots on parchment paper.
- Since baby carrots are stored in water, you may want to strain them or dry them off a little bit before tossing them in olive oil. This will allow the oil to coat the carrots instead of being washed away.
- Choose the right pan. A rimmed baking sheet or half sheet pan is the easiest way to make this easy recipe. A cookie sheet is prone to spills, and a casserole dish is too deep.
- The roasting process starts the second your sweet carrots enter the oven. Make sure you’re using a hot oven that’s already fully preheated.
Nutrition
This recipe was originally posted in November 2018, but was updated in October 2023 to include more helpful tips and photos.
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