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
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
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon dried dill
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- To make the Ranch seasoning mix, combine parsley, garlic powder, onion powder, salt, dill and pepper in a small bowl.
- Place carrots in a single layer onto the prepared baking sheet. Add olive oil and Ranch seasoning mix. Gently toss to combine.
- Place into oven and bake for 18-20 minutes, or until tender. Stir in butter until melted, about 1 minute.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
It turned out great! I used my own dough recipe and was so concerned that it wouldn’t cook all the way through, but it was perfect!
Been making this recipe for 5 years, realized I should leave a review! Was one of my favorites and quickly became a favorite of my partner once he developed diabetes. Great recipes for healthy low carb eating but you want it to feel like a glutenous meal
This were amazingly delicious! and I forgot the butter but they were still so good. Thank you
Best carrots ever! Didn’t have any dill on hand and they were still yummy!
How long do these last once cooked?
As I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Jessica!
My family doesn’t usually like cooked carrots but these are delicious. I had to use 2x amount of fresh dill as I didn’t have dry. The FBI mlished product was wonderful. Will be making again. Thanks for the recipe!
Awesome, Sandy!
Trying this out with potatoes tonight! I did make them with the carrots but found it to be just okay – loved the seasoning though.
These are so delicious that I made for dinner two nights in a row!
75% of calories from fat is quite a bit of fat. These would be tasty with a tiny fraction of that and still remain heart healthy.
Grandchildren love carrots! First time on your page! Can not wait to try this delicious sounding recipe!
I’m confused about “stir in butter until melted”. Does that mean the carrots come off the baking sheet and into a bowl containing the butter? Or, do you stir the butter on the baking sheet? Won’t it run off? Thanks!
You can stir the butter right into the baking sheet. Why dirty another bowl?
these look good and toddler friendly!! I was wondering if they would taste the same with hidden valley ranch packets? I have all the ingredients for this recipe minus the parsley (both leaves and dried) and I have a packet of the already made ranch. Would you suggest using that and if so, the whole packet? It’s about 1 oz and makes 16 fl oz of ranch. Thanks!!
Yes, you can absolutely use the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. You can use the entire packet or add it to taste – it’s up to you!
This one is a keeper! Love your site and look forward to every new post.
Ground dill. Will these work without it or can I replace it with, say, oregano or thyme? It’s the only thing I don’t have and I can’t just go to the store to get some 🙁
Yes, you can certainly substitute other herbs/spices that you have on hand.
Could I cook these for longer on a smaller temp? I’m already cooking something in the oven on 300…..would I just cook for longer?
If the temperature is reduced, you will have to extend cooking time as needed.
Is there a “damn Delicious” cookbook available for purchase? If so, would like to buy one, as I use so many of your recipes! Great job!
Thank you, Sandra! My cookbook will be available Fall 2016 🙂
I am so excited to hear you’ll have a cookbook out soon! Your one-pot/one-pan dishes are some of my and my husband’s favorites!!
I made these. They were good. Except for the baking part. I had these in the oven for 35 minutes. Still not tender added to microwave for about 10 minutes. Still not tender but at least edible. I enjoyed taste testing through out the process.
How strange! They really shouldn’t be taking that long. Sometimes an oven’s set temperature isn’t always equal to its actual temperature. I recommend utilizing an Leave-In Oven Thermometer for accuracy.
I had the same issue, set my timer for 18 min. Checked them and they were still solid. Added 10 min. Then 10 min. More. Have no idea how long they actually cooked because I kept adding time. I’m thinking they took about an hour to get tender.
could you wrap in foil and grill?
Yes, of course!
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
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.
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!