Christmas/ Healthier Recipes/ Holiday Food/ Side Dishes/ Thanksgiving/ Vegetables/ Vegetarian Recipes

Crack Carrots {The Best Roasted Carrots}

Perfect sheet pan oven-roasted Crack Carrots {The BEST Roasted Carrots}. A must make quick and easy vegetable recipe to serve with your next meal. Fit with outrageous flavor and a secret ingredient, these savory roasted carrots will become your newest weeknight dinner obsession. A Perfectly tender side dish to serve with a Honey Baked Ham and Mashed Potatoes for Easter.

Crack Carrots with Ranch - An overhead view of baby carrots on a sheet pan scattered in different directions. The carrots are roasted and served with fresh chopped parsley and green chives.

Classic roasted baby carrots with Hidden Valley ranch seasoning, a tablespoon of freshly grated parmesan cheese, and fresh herbs like chives, and parsley. This quick 25-minute, no peel healthy vegetable side dish doubles down as the perfect Thanksgiving, Christmas, and Easter dinner side dish recipe to serve to family and guests. If you’re looking to add new flavor to your table whether, for dinner or a holiday feast, you’ll surprise guests with this simply divine baked root vegetable carrot recipe. Roasting carrots requires a no boil approach and is the way to prepare them if you like the flavor. In fact, roasting carrots in the oven draws out their natural sugars and intensifies their flavor. Pair it with a yummy sauce or a little seasoning and it’s a match made in vegetable heaven.

It’s easy to load up on the classics like roast turkey, moist honey cornbread, and classic cornbread dressing, traditional stuffing, green bean casserole, sweet potato casserole, cranberry fluff salad, bread rolls, and thanksgiving desserts like this pumpkin cheesecake, don’t forget to offer healthier thanksgiving side dishes like roasted brussels sprouts, roasted broccoli, and roasted carrots.

It’s hard to believe that it’s already the end of the year and the holiday season is just WEEKS away. While it’s easy to get stressed and overwhelmed with menu ideas and ever changing plans, you’ll like that this recipe features simple ingredients, easy prep, and a next level flavor that will meet every guests expectations.

Ranch Roasted Carrots - Baby carrots in a small glass mixing bowl set on a wooden board with a few parsley sprigs in the background. The baby carrots are tossed in the bowl with a white ranch seasoning powder on top and fresh chopped parsley and chives.


  1. Stir together seasoning and oil.
  2. Coat well with carrots in a bowl.
  3. Spread onto a sheet pan.
  4. Bake in oven for 25-35 minutes.
  5. Garnish with chopped parsley.


Preheat the baking sheet in the oven. Taking this extra step will ensure that the carrots develop flavorful browning.

Don’t crowd the pan. Crowding the pan can result in vegetables that steam instead of roasting. Give them space to breath on the baking sheet and arrange them in a single layer. Also, The heat drives off water while concentrating the carrot flavor we all love.

Do use oil when roasting any vegetables, especially carrots. From baby carrots to whole carrots, be sure to coat them well with oil. Not only does this lock in moisture but it helps to cook the food faster.

Roast carrots uncovered on a rimmed baking sheet.

Roasted carrots on a sheet pan scattered about in different directions but closely bunched. An overhead view with the carrots garnished with freshly chopped parsley and chives.
Text in center reads in a blue border Crack 25 minute ranch roasted carrots. 
Second images is a close up crop of baby carrots in a clear bowl. Topped with a white ranch powder, and chopped parsley scattered on the carrots.


CARROTS: The main vegetable. Using baby carrots helps ensure that the carrots roast evenly in just 25-30 minutes. If using whole carrots, be sure to cut them smaller or they will need to roast longer.

OIL: Oil coats the vegetable in a glaze and helps to soften it while working to retain the moisture without shriveling up and drying out. TIP: Use vegetable, canola, or a high smoke point oil that won’t burn. If olive oil is the only option, be sure to use extra virgin as it can tolerate higher heat as regular olive oil will not.

RANCH: Use the ranch that comes in a packet and not the traditional wet dressing in the bottle. Find the packet in the salad dressing aisle, usually on the top shelf next to packets of dry Italian salad dressing powder. I prefer to use the seasoning powder and not the dip powder. If you can locate the powder in a bottle, buy it and use it in a variety of ranch seasoning recipes here.

GARLIC: Adding garlic powder or garlic salt to the mix incorporates more flavor. If using freshly minced garlic, cook it on the stovetop with 1 tablespoon of butter and toss the carrots in the garlic butter sauce when they are done cooking in the oven.

SEASONING: Salt, and pepper to taste. Cracked peppercorn or ground pepper are delicious with baked carrots. To add some spice, sprinkle some red pepper flakes into the mix.

PARSLEY: Freshly chopped parsley or dried parsley flakes. Fresh parsley adds a lot of color that pops on the orange carrots. This is ideal when serving it as a vegetable side dish for holiday parties. If making at home for dinner, either one works.

Quick Roasted Carrots recipe - Fresh baby carrots spread on a silver sheet pan. Oiled and dusted with white ranch seasoning powder, and little bits of chopped parsley


Oven roasted carrots have a bad reputation for their ordinary plain taste, especially among vegetable haters. However, this vegetable has natural sweetness and is easy to transform with a few basic ingredients like spices, savory herbs, oil, and seasoning. To serve, place the carrots in a large serving platter or bowl with two serving spoons. Sprinkle the carrots with chopped parsley and some salt. Place arugula or spinach in the bowl for holiday parties as a garnish.

A few other add-ins I like to try include fresh thyme, and a drizzle of melted butter or brown sugar and cinnamon. Simply melt butter and toss the glazed carrots in a bowl for serving.


FOR FANATICS: These roasted carrots are divine and full of flavor as is. Since I do make them once a week with our dinner, I sometimes like to mix things up with different flavors, and textures. Here are a few optional recipe additions that I like to add when I have the ingredients on hand. Feel free to add none of them or a few here and there at a time.

  • Bacon Crumbles
  • Feta Cheese, Blue Cheese, or Gorgonzola Cheese
  • Toasted Almonds
  • Candied Pecans
  • Roasted Broccoli
  • ginger
  • paprika
  • parmesan cheese
  • garlic powder
  • brown sugar
  • cinnamon
  • Chopped green onions
  • Homemade croutons
  • Italian seasoning (next to the ranch powder at the store)
  • citrus juice like lemon, orange, grapefruit
  • balsamic
  • dried cranberries
  • Fresh minced garlic sautéed in butter and served (add after roasting)
  • gravy
  • Fried onion rings (the kind used in green bean casserole)
Ranch Crack Carrots - An overhead far view of baby carrots on a silver sheet pan. The carrots are scattered close together and garnished with chopped parsley and green chives.


Carrots are a classic and popular small bite recipe to offer guests for family holidays. It’s a classic and traditional vegetable that’s very commonly prepared for Thanksgiving Day dinner, Christmas brunch or dinner, and Easter. Traditionally, I make the carrots a day or two in advance and warm them in up the oven before placing them on the table. When serving, I use a pretty serving platter with add a handful of arugula tossed into the bowl. It’s then topped with fresh parsley, chopped chives, and cracked peppercorn.


Can I make the carrots in advance like a day ahead of a holiday party?

Yes. These carrots can be made a day or two ahead. Simply reheat them in a 300 degree F oven until warmed or in the microwave. Keep them warm by covering them in a serving bowl with a lid, foil, or plastic wrap.

I only have large carrots on hand from my garden, how do I prepare them?

Be sure to cut up any extra-large end, as the big thick ones by simply cutting them in half lengthwise. It’s ideal that the carrots are near similar size to roast evenly.

I want to add other vegetables to the mix, what do you suggest?

I want to add other vegetables to the mix, what do you suggest? Vegetables range greatly in roasting temperatures. If wanting to add other vegetables, it’s important to know how long and at what temperature they cook the best. Unless you have roasted other vegetables and they take relatively the same time and the same temperature, it’s best to use a separate pan for roasting to have more control of the cooking process.

How long does it take to roast carrots?

Just 25-30 minutes is all that’s needed to have perfectly fork tender carrots. As a side note, cook them longer if they are not fork tender. An extra 10-20 should do the trick.

Crack Carrots {The Best Roasted Carrots}

Perfect sheet pan oven-roasted Crack Carrots {The BEST Roasted Carrots}. A must make quick and easy vegetable carrot recipe to serve with your next meal. Fit with outrageous flavor and a secret ingredient glaze, these ranch roasted carrots will become your newest dinner obsession.
5 from 4 votes
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Course: Side Dish
Cuisine: American
Keyword: ranch carrots, roasted carrots, sheet pan vegetables
Prep Time: 3 minutes
Cook Time: 23 minutes
Total Time: 26 minutes
Servings: 7
Calories: 119kcal


  • 36 oz baby carrots (2 lbs)
  • 3 tsp ranch seasoning dry powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • tbsp vegetable oil
  • 2 tbsp fresh parsley (or 1 tbsp dried parsley flakes)
  • 1 tbsp fresh chives (chopped)
  • salt to taste


  • Prepare a large rimmed sheet pan with foil and lightly grease with oil.
  • In a medium mixing bowl, mix together ranch seasoning, garlic powder, pepper, salt, and 1 tbsp of chopped parsley.
  • Stir in oil.
  • Stir in baby carrots and toss until mixed well.
  • Bake in 400°F oven for 25-35 minutes.
  • Serve roasted carrots on a platter and top with chopped parsley and chives.


Calories:119kcal | Carbohydrates:14g | Protein:1g | Fat:7g | Saturated Fat:6g | Sodium:308mg | Potassium:357mg | Fiber:4g | Sugar:7g | Vitamin A:20220IU | Vitamin C:6mg | Calcium:48mg | Iron:1mg

updated 3/2022


  • Avatar for Swankyrecipes
    11/27/2021 at 2:22 pm

    5 stars
    I made this as a Thanksgiving dinner side and it was delicious! A great way to have some color on the table… not to mention a yummy way to eat vegetables. Will definitely be making again… and I was thinking some kind of cheese sprinkled on top would be a nice touch. Any idea what kind of cheese would work best? Thanks!

    • Avatar for Swankyrecipes
      Bill S.
      09/21/2022 at 3:03 pm

      I have grated fresh parmesan on mine, and they turned out great.

  • Avatar for Swankyrecipes
    11/28/2021 at 7:15 pm

    5 stars
    I made these carrots for our family Thanksgiving and they were a huge hit!! I used two packs of the dry ranch mix and dried parsley. They are delicious!!

  • Avatar for Swankyrecipes
    04/15/2022 at 3:06 pm

    Could you make this ahead and keep it on low in crock pot to stay warm for a potluck, or would they get soggy/gross?

    • Avatar for Swankyrecipes
      04/16/2022 at 10:58 am

      It should turn out just fine. We plan on doing the same this year. Maybe add a little water at the bottom.

  • Avatar for Swankyrecipes
    05/21/2022 at 4:16 pm

    I’m in the process of making these, but notice that they’re a lot more soggy even after almost 30 minutes! I use parchment; does this make a difference? Thank you!

    • Avatar for Swankyrecipes
      05/21/2022 at 6:21 pm

      The pan could be too crowded. Take them off the parchment paper and try baking them or broiling them.

  • Avatar for Swankyrecipes
    Debby ADAMS
    11/13/2022 at 9:38 pm

    5 stars
    I just finished baking this cake and it’s lovely, I planned on placing Fresh Blueberry around it, and on top after a sprinkle of C&H powdered sugar. I don’t have sour cream, so I Substited Dannons plain yogurt; 1 cup instead of sour cream, and put 3 Tablespoon of lemon zest to zip-up the flavor. Next time I make this I’ll try Key 🔑 Limes…

  • Avatar for Swankyrecipes
    11/13/2022 at 9:40 pm

    5 stars
    I made this tonight and can’t wait to sink my teeth into it. I loved it and my husband John STONE ❤️ loved it.

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