Tired of eating plain old carrot sticks? Kick those carrots up a notch by preparing some of these Roasted Ranch Carrots! They’re fancy enough to serve for company but easy enough to prepare on a busy weeknight! {Gluten-free, paleo & vegan}
It probably doesn’t come as much of a surprise to you, but in our house, we’re a HUGE fan of veggies. When planning lunch and dinner, we always try to incorporate at least half a plate’s worth full of vegetables at meal times.
Not only do they offer numerous health benefits, but by adding a lot of vegetables to your meals, it’s also a great way of controlling portions since vegetables are lower in calories and packed with fibre which can keep you filling full for longer.
We have our go-to vegetables that we like to eat on a weekly basis (like this Roasted Turmeric Cauliflower), but lately, my goal has been to switch up the vegetables rotation a bit and try out some new ways of preparing vegetables.
First on the list?
These Roasted Ranch Carrots.
I first made these carrots years ago and it was pretty much love at first sight (and taste)! But then, life got really busy. I went off to university, got married, had a kid, moved a couple of times and soon forgot about my beloved carrots. Don’t get me wrong, I still ate carrots during that time…just not THESE carrots. Big difference there.
But then, several weeks ago, when trying to come up with a side to serve along with our Pistachio & Cranberry Stuffed Turkey Breast, during our Thanksgiving feast, these roasted ranch carrots immediately came to mind.
So I decided to make a batch. And guess what?
They were even BETTER than I remembered.
I think the secret was, this time around I used fresh farmer’s market baby carrots rather than the baby carrots purchased in a bag. This time we had the REAL DEAL. It reminds me of when we used to grow carrots in our garden as a kid.
These are my favourite type of carrot since they’re the least processed and most flavourful in my opinion…ESPECIALLY when combined with all of those delicious spices.
After eating them, I started to question why these roasted ranch carrots didn’t happen sooner. How did I ever let so many years go by without making them again? It really does boggle my mind.
They only take a few short minutes to prepare and the rest of the magic happens in the oven when they roast in the olive oil and delicious spices to produce some of the most delicious carrots EVER.
Not only do they taste amazing, but carrots are also an exceptional source of disease-fighting antioxidants such as beta carotene, which gives carrots their signature vibrant orange hue.
Some of the beta carotene we eat gets converted to retinol, the active form of vitamin A. Vitamin A helps maintain immunity and prevent night blindness, dry eyes and impaired bone growth. Beta carotene also acts as a powerful antioxidant, protecting cells from damage caused by free radicals and is also thought to help reduce cancer risk.
I’m not sure about you, but with all of those benefits, carrots will definitely be a regular part of my veggie line up.
So the next time you’re wracking your brain wondering what side to make, add these Roasted Ranch Carrots to the list!
More similar recipes
- Roasted Beet & Carrot Kale Salad
- Maple Balsamic Roasted Brussel Sprouts with Bacon
- Roasted Turmeric Cauliflower
- Red & Green Vegetable Saute
- Butternut Squash, Pomegranate & Kale Quinoa Salad
Did you make this recipe? Scroll down to leave a rating and review!
Roasted Ranch Carrots
Ingredients
- 1 1/2 lbs farmer's market baby carrots
- 3 tbsp olive oil
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dry dill
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Optional Garnishes
- Top with chopped fresh parsley if desired
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Slice the carrots in half lengthways.
- Place carrots in a large bowl and toss with olive oil, dried parsley, garlic powder, onion powder, dry dill, salt and pepper until coated with mixture.
- Evenly distribute the carrots on parchment paper and roast for 20-25 minutes, until tender but still slightly crisp. Sprinkle with fresh chopped parsley, if desired.
Nutrition
Recipe adapted from Kirbie’s Cravings
This post may contain affiliate links which means that I may make a small commission at no extra cost to you. I only promote products that I love and feel will benefit my readers :)
Leave A Review: