Roasted Herb Carrots

Even if vegetables are not your jam, most everyone likes carrots. Something magical happens once you roast a carrot too….they carmelize and produce this amazingly tasty dish that will have your family beginning for more. I love to make these on Thanksgiving and Easter. 

Roasted Herb Carrots

Roasted Herb Carrots



  1. Preheat oven to 425 degrees. Line cookie sheet with foil.
  2. Peel and cut carrots into sticks, cutting them into quarters
  3. Toss the carrots on cookie sheet with olive oil
  4. Sprinkle carrots with ranch seasoning and salt and pepper.
  5. Shake out the pan so they are in a single layer.
  6. Roast for 25 mins. They will be brown and bubbly.
  7. Pour carrots on serving tray or place in airtight containers for storage. These will last up to 5 days in the fridge.

Reheat: If you plan on reheating these carrots, I suggest undercooking them slightly (about 5 minutes) so when you reheat them in the microwave they won’t be too soft. Heat in microwave for 1 minute or until heated thoroughly.

Tip: I love serving these carrots as a side dish on Easter and Thanksgiving. They are a huge crowd pleaser.

Per Serving (4 servings)

  • Calories 191
  • Fat 7g
  • Protein 2g
  • Total Carbs 31g
  • Net Carbs 22g 
  • Fiber 7g