When it comes to meal planning, my biggest struggle is finding quick and easy side dishes.
After preparing a delicious main dish, the last thing that I want to do is spend a lot of time on a side!
One of my kids’ favorite vegetable recipes is our Ranch Roasted Carrots – they aren’t crazy about raw carrots, but when I prepare them this way they can’t stop eating them!
I didn’t have any packets of ranch dressing mix, but I did have some Italian dressing mix in the pantry, so I tossed it with the carrots and this recipe was born!
What are the best carrots for roasting?
When I roast carrots, I like to use baby carrots for convenience sake – you can cook them as is (no chopping needed and they are all about the same size, which is perfect for an even cooking time).
If you want to use regular-sized carrots, try to slice them to be about the same size. I would recommend 1-inch slices.
Either kind of carrot will work – just use what you have on hand or whatever kind of carrot you prefer!
How to make Italian Roasted Carrots in the oven
These carrots are so easy and come together in a matter of minutes! Here is how you make them:
- Preheat oven to 400 degrees.
- Pour olive oil into a gallon-sized resealable bag.
- Add carrots to the bag and shake until all carrots are coated with olive oil.
- Sprinkle the Italian Salad Dressing mix into the bag and shake again, making sure that all carrots are coated with seasoning.
- Spread carrots out on a baking sheet and bake for 25-30 minutes (stirring half way through) or until carrots are soft.
Tips for making roasted carrots:
- Before spreading carrots on a baking sheet, line the sheet with aluminum foil and spray the foil lightly with non-stick cooking spray. This will keep the carrots from sticking and will make for a super easy clean-up!
- Make sure to spread the carrots out in a single layer on the baking sheet – if you have overlap, that will cause the carrots to steam instead of roast. Both ways are delicious, but I prefer them to be roasted.
- If you don’t have a gallon-sized resealable bag, you can mix the carrots, oil, and seasoning in a bowl before spreading them on the pan. You just want to be sure that every carrot has seasoning on it.
Watch us make our Roasted Ranch Carrots here (follow the same steps to make the Italian version, but just substitute a packet of Italian dressing mix!) from our YouTube Channel:
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Looking for more roasted vegetable recipes? Try these:
- Maple Roasted Butternut Squash
- Roasted Ranch Asparagus
- Roasted Brussels Sprouts and Squash
- Oven-Roasted Green Beans
- Oven-Roasted Broccoli and Cauliflower
Sheet Pan Italian Roasted Carrots Recipe
- ¼ cup olive oil
- 2 pounds baby carrots 1 bag, or sliced carrots
- 1 ounces dry Italian salad dressing mix 1 packet
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and lightly spray with non-stick cooking spray; set aside.
- Add olive oil to a gallon-sized resealable bag.
- Add carrots to the bag, seal and shake until all carrots are coated with oil.
- Sprinkle Italian dressing mix in the bag, seal and shake until carrots are evenly coated.
- Spread carrots on prepared baking sheet in a single layer.
- Cook for 25-30 minutes (or until carrots are soft), stirring halfway through.
- Make sure to spread the carrots out in a single layer on the baking sheet – if you have overlap, that will cause the carrots to steam instead of roast. Both ways are delicious, but I prefer them to be roasted
- Baking Sheet
- Aluminum Foil
- Ziploc Bag
- Non-stick Cooking Spray