Roasted Ranch Baby Carrots Recipe
Servings 6 servings
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!
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
Calories: 105kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 284mgPotassium: 275mgFiber: 3gSugar: 5gVitamin A: 15691IUVitamin C: 4mgCalcium: 36mgIron: 1mg
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