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Roasted Ranch Carrots

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Roasted Ranch Carrots

Course Side Dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Calories 109kcal


  • 2 pounds baby carrots
  • 2 Tablespoons olive oil
  • 2 teaspoons dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried dill


  • Preheat oven to 400 degrees F.
  • Cover a baking sheet with parchment paper or spray with nonstick cooking spray; set aside.
  • Add carrots to a large mixing bowl or resealable gallon-sized bag. Drizzle olive oil over the carrots and toss to coat.
  • In a small bowl, combine parsley, garlic powder, onion powder, salt, pepper and dried dill. Sprinkle on top of carrots and toss until evenly coated.
  • Spread carrots in an even layer on prepared baking sheet and bake for 28-30 minutes, or until tender.


MFP: MFF Roasted Ranch Carrots
March 2021


Serving: 4.5ounces | Calories: 109kcal | Carbohydrates: 14.7g | Protein: 1.9g | Fat: 4.7g
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