Roasted Potatoes and Carrots with Ranch Seasoning recipe

All Recipes Best Recipe Side Dish Vegetables Carrots

Ingredients

3 tablespoons olive oil
1 (1 ounce) package ranch dressing mix
1 teaspoon rice wine vinegar
¼ teaspoon ground black pepper
2 ½ pounds unpeeled potatoes, cut into 1-inch chunks
1 pound baby carrots
½ sweet onion, sliced into thin rounds
½ teaspoon kosher salt

Nutrition Info

247 calories
carbohydrate: 42.4 g
cholesterol: : -
fat: 7 g
fiber: 6.5 g
protein: 4.4 g
saturatedFat: 1 g
servingSize: -
sodium: 556.8 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine olive oil, ranch dressing mix, vinegar, and pepper in a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.

  2. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.

  3. Pour vegetables and excess marinade into the prepared baking dish.

  4. Bake in the preheated oven, stirring a few times, until vegetables are tender, about 1 hour. Turn the oven to broil for the last 5 minutes to crisp the vegetables. Remove from the oven, sprinkle with salt, and serve.

Recipe Yield

6 servings

Recipe Note

This is my variation of a classic roasted carrot and potato recipe. The rice wine vinegar gives the potatoes a little zing that really complements the ranch seasoning.

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