Ranch Roasted Carrots
![Ranch Roasted Carrots. An easy vegetable side dish made with a few basic pantry herbs and spices Ranch Roasted Carrots. An easy vegetable side dish made with a few basic pantry herbs and spices](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbldvlDrjLliznjLsHZdJOMRwOLqGqK4iOB1nFcgyiXDmWchIcjKCzWKdos5zlocEDGV3kB8rhU7FIE-ZgtmvfmM6pSpX8QNY1fIAizE1l6KW_PaPmDInhX6rrtztevmeFIJp6SUDM2g/s1600/Ranch+Roasted+Carrots.jpg)
Ranch Roasted Carrots. An easy vegetable side dish made with a few basic pantry herbs and spices
Ingredients:
- 1 lb farmer's market baby carrots
- 2 tbsp olive oil
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp dry dill
- 1/4 tsp ground black pepper
Directions:
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Slice off part of the green on the carrot tops, so only about 1 to 2 inches remain. Slice carrots in half, lengthwise.
- Combine the parsley, garlic, onion, salt, dill and black pepper into a small bowl. Add in olive oil. Generously brush carrots with the olive oil seasoning mix. Place carrots on a baking sheet so that they are close but not touching.
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