With Easter fast approaching (I can’t believe it’s already almost time for Easter and Spring!) I had to share this simple and delicious recipe for Oven Roasted Carrots. It’s an Easter Dinner tradition around our house to always serve Deviled Eggs and a carrot dish of some kind every year. Something about eggs and carrots just screams Happy Easter to me! haha! So this year, we will be making these Oven Roasted Carrots for our Easter dinner.
One thing I love so much about these Oven Roasted Carrots is the stupid easy recipe. I mean, it can’t get any more simple than only three ingredients right?! There is no shame in my easy recipe game! haha!
I started out with a large sheet pan lined with parchment paper. This creates a non-stick barrier between the food and the pan and also makes for much easier clean up. No soaking or scrubbing the pan clean!
After lining a large baking sheet with parchment paper, tear into a large bag of baby carrots and place them on the baking sheet. You should also go ahead and start preheating your oven at 400F.
Drizzle the carrots very lightly and evenly with olive oil. This will help the carrots to roast nicely.
Once the carrots have been drizzled with olive oil, toss them lightly with your hands to ensure that they are evenly coated with the olive oil.
Open one packet of dry Ranch seasoning and sprinkle it evenly over the baby carrots.
Sprinkle away! This Ranch mix makes these Oven Roasted Carrots taste SO GOOD!
Place the Ranch seasoned carrots into the oven that has been preheating at 400F and bake for fifteen minutes.
Once the first fifteen minutes is up, toss the carrots with a spatula and roast for another fifteen minutes.
After the second fifteen minutes, remove the carrots again and toss once more. At this point you should poke the carrots with a fork and and check to see if they are fork tender. If they are not, roast for another ten minutes. Since every oven cooks differently, the cook time for these carrots could vary by ten minutes.
When your carrots are tender when poked with a fork, it’s time to place them on a pretty platter or in a bowl and serve!
See those little blackened spots? Those are little bursts of flavor in these Oven Roasted Carrots. I promise, even your kiddos will eat these and ask for more!
And there you have it, Oven Roasted Carrots! I hope you all enjoy these as much as we did! If you make these for your family Easter Dinner, please comment and let me know! I love to hear from and connect with my readers.
Happy Easter, friends!
-Amy
Oven Roasted Carrots
Tender, savory, Ranch seasoned oven roasted carrots.
Ingredients
- 32 oz baby carrots
- 1 packet dry Ranch dressing mix
- 1 tsp olive oil
Instructions
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Preheat oven to 400F and line a large baking sheet with parchment paper.
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Place the carrots onto the baking sheet and drizzle lightly and evenly with olive oil.
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Sprinkle the dry Ranch mix evenly over the baby carrots and place in the oven.
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Roast the carrots for 15 minutes, remove, toss with a spatula, and place back in the oven for an additional 15 minutes.
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Once the full 30 minutes is up, remove the carrots and poke with a fork. When the carrots are fork tender, they are ready to remove from the oven and serve. This may require an additional 10 minutes of cook time depending on how your oven cooks.
Shared at Meal Plan Monday
Shared at Weekend Potluck
Also shared at Foodie Friday
View at Weekend Potluck
1 Comment
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April 27, 2018 at 2:49 pm[…] paired our Low Carb Sheet Pan Burgers with these Oven Roasted Carrots but if you want a lower carb or Keto friendly option, just add some cauliflower florets on your […]