This recipe has been a great success over at Damn Delicious! It has received plenty of wonderful feedback from readers – let’s take a look at what some of them have said about it:
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!
I’ll be making this recipe for my husband who loves carrots. I love that the Ranch mix is all-natural.
This sure is one of the easiest recipes I’ve tried for veggies! Sometimes I add other vegetables to the mix, too, instead of just using carrots. They’ve all turned out absolutely delicious!
1 (16-ounce) package baby carrots, patted dry
2 tablespoons olive oil (I used Pompeian)
2 tablespoons unsalted butter (I used Land O’Lakes)
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
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
Combine parsley, garlic powder, onion powder, salt, dill and pepper in a small bowl, to make the Ranch seasoning.
Place carrots in a single layer onto the baking sheet. Add olive oil and Ranch seasoning mix. Gently toss to combine everything.
Bake for 18-20 minutes, or until tender. Stir in butter until melted.
Serve immediately, garnished with parsley, if desired.
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Quick tip: For an easier cleanup, put a sheet of aluminum foil over the baking sheet and spray that with cooking spray.
Thanks to Damn Delicious for this quick and easy oven-roasted carrot recipe.