Carrots and ranch, but make it cozy. These savory roasted carrots might even make you love cooked carrots, if you don't already! This is a simple dish that packs a lot of flavor and nutrition. Enjoy by themselves (they're truly great alone), or dress the carrots up with an infused oil drizzle and some seeds, nuts, or other flavorful crunchy. You could even add some crumbled cheese! Have fun with the ingredients you have on hand.
The leftover ranch roasted carrots are super yummy tossed in a hearty salad, colorful pasta salad, or savory bowl - even eaten cold!
- carrots
- butter, olive oil, or other cooking fat
- ranch it up seasoning
- Preheat oven to 400 F. Slice carrots however you like - we did angled rounds in this photo, but any cut will work! You can also just roast whole baby carrots, and do absolutely zero cutting at all.
- Toss the carrots with melted butter, oil, or other cooking fat. Season liberally with ranch it up. We never measure, just toss it all together. You can always add more seasoning!
- Roast carrots for 20-40 minutes, depending on the cut and how soft you like them. We'll start with 20 minutes, check how they're doing, and then check every 7-10 minutes until they carrots are starting to brown on the edges and soft on the outside, but still firm in the center.
For an added pop of fresh bright flavor, we like to sprinkle the carrots with some extra ranch it up just before serving! The flavor of the seasoning develops a bit with roasting, so this little sprinkle adds extra depth and new layers of flavor you wouldn't get otherwise.
