Easy Ranch Baby Carrots — Damn Delicious

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Easy Ranch Baby Carrots

Made with homemade Ranch seasoning and roasted to crisp-tender perfection. And all you need is 5 min prep and one pan. How easy!

What kind of Easter would it be without some baby carrots, right?

Now I know that Easter prep can be quite a handful so this here is one of the easiest side dishes you will ever have to make with just 5-minute prep. All you need is a single baking sheet and some pantry herbs. That’s it. And you can toss everything right onto the baking sheet because why bother dirtying another bowl?

In 20 minutes time, you’ll have the most amazing crisp-tender carrots roasted to absolute perfection. Best of all, you can play around with the herbs that you see fit to suit your preferences. It doesn’t get easier (or simpler) than that!

Easy Ranch Baby Carrots

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Made with homemade Ranch seasoning and roasted to crisp-tender perfection. And all you need is 5 min prep and one pan. How easy!

Ingredients:

  • 1 (16-ounce) package baby carrots, patted dry
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped parsley leaves

For the ranch seasoning mix

  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon ground black pepper

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. To make the Ranch seasoning mix, combine parsley, garlic powder, onion powder, salt, dill and pepper in a small bowl.
  3. Place carrots in a single layer onto the prepared baking sheet. Add olive oil and Ranch seasoning mix. Gently toss to combine.
  4. Place into oven and bake for 18-20 minutes, or until tender. Stir in butter until melted, about 1 minute.
  5. Serve immediately, garnished with parsley, if desired.

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40 comments

So glad you posted this recipe. I bought a bag or baby carrots yesterday, simply because they were on offer and they wouldn’t have cost me any extra. I had no idea what to do with them, so you have solved my problem! These will be appearing in my easter table tomorrow! Thanks!

What a great looking side dish for a variety of dinners! My husband will only eat cooked carrots, so I appreciate having another recipe!

Idea- place olive oil in zip-lock bag, add carrots and toss to coat; transfer to second zip-lock bag containing dry ingredients, toss again. Transfer to silicone covered baking sheet, minimal clean up.
This seasoning mix would also work well with small potatoes and/or sweet potatoes (peeled and diced).
Thank you for the idea.

Elizabeth, what a great idea! But there’s really no need for Ziplocs here. You can toss everything right on the pan!

Love your website Chunga.

I ALWAYS DIP my carrots in ranch dressing, but I have never thought to actually roast them in ranchy-inspired spices! I love this grown up version of my childhood snackage! Pinned!

I’ll be making this recipe for my husband who loves carrots. I love that the Ranch mix is all-natural. Thanks, Chungah!

These look super delicious and addictive!

I am obsessed with roasted carrots, so can’t wait to add these to Easter Dinner!!

I’m soooo glad I found your website with your wonderful recipes!! Thanks.

Could this be done in a crock pot?

Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.

Mmmm roasted carrots are delicious 😀 The leftovers of this (not that there will be any left) makes for the perfect snack 😀 Thanks for sharing, and have a lovely Easter! x

I have been using your site now daily and using your gorgeous photos and receipe”s . As a single guy who loves to cook, I find myself always missing 1 or 2 ingredients so I don’t try the receipe. My question is this, ” What would you recommend for a list of ingredients and spices to always to have on hand for the majority of your receipe’s? ”
You do so many different things that I would love to know what you suggest. I know it may sound trivial but nothing is more frustrating than coming home , seeing a gorgeous photo of food, and not being able to prepare it.
Thanking you in advance for us guys who love to cook but don’t know all the tricks…..

Bobby, thanks for your feedback. I plan to create a post that addresses all of these issues – the must-have ingredients and spices so you don’t have to make that emergency grocery run!

Chungah-
A few days ago I made up your recipe for home made butter milk ranch dressing…with the powdered B’milk included. Could I use that for this recipe? Would the powder burn?
Love the recipes you publish…and your site.

John, I actually do not have a homemade buttermilk ranch dressing recipe but yes, you can certainly use it for this recipe. It should not burn.

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