Roasted Potatoes and Carrots with Ranch Seasoning: A Flavorful and Easy Side Dish
Roasted vegetables are a staple in many households, and for good reason. They’re simple to prepare, incredibly versatile, and packed with flavor. This recipe for roasted potatoes and carrots with ranch seasoning takes the classic roasted vegetable dish to a whole new level. The combination of earthy potatoes and sweet carrots, seasoned with the zesty, creamy flavor of ranch, creates a side dish that’s both comforting and exciting. Whether you’re looking for a weeknight dinner addition or a crowd-pleasing dish for a special occasion, this recipe is sure to be a hit.
Why This Recipe Works
There are several reasons why this roasted potatoes and carrots with ranch seasoning recipe is a winner:
* **Simple Ingredients:** The recipe uses basic ingredients that you likely already have in your pantry and refrigerator.
* **Easy to Prepare:** The hands-on time is minimal. Simply chop the vegetables, toss them with seasoning and oil, and roast them in the oven.
* **Flavorful:** The ranch seasoning adds a delicious tangy and savory flavor that complements the sweetness of the carrots and the earthiness of the potatoes.
* **Versatile:** This side dish pairs well with a variety of main courses, from chicken and fish to steak and vegetarian options.
* **Customizable:** You can easily adjust the recipe to your liking by adding other vegetables, adjusting the amount of seasoning, or using different types of potatoes.
Ingredients You’ll Need
Before you start cooking, gather the following ingredients:
* **Potatoes:** 2 pounds, Yukon Gold or red potatoes, cut into 1-inch cubes
* **Carrots:** 1 pound, peeled and cut into 1-inch pieces
* **Olive Oil:** 2 tablespoons
* **Ranch Seasoning:** 2 tablespoons (store-bought or homemade)
* **Garlic Powder:** 1 teaspoon
* **Onion Powder:** 1 teaspoon
* **Salt:** ½ teaspoon, or to taste
* **Black Pepper:** ¼ teaspoon, or to taste
* **Fresh Parsley:** 2 tablespoons, chopped (for garnish, optional)
**Ingredient Notes:**
* **Potatoes:** Yukon Gold potatoes are my preferred choice because they have a creamy texture and slightly sweet flavor. Red potatoes also work well and hold their shape during roasting. Russet potatoes can be used, but they tend to be drier, so you may need to increase the amount of olive oil.
* **Carrots:** Use regular carrots or baby carrots. If using baby carrots, you can leave them whole or cut them in half.
* **Ranch Seasoning:** You can use store-bought ranch seasoning or make your own. If making your own, there are numerous recipes available online. A typical homemade ranch seasoning blend includes dried buttermilk powder, dried dill, dried parsley, garlic powder, onion powder, dried chives, salt, and pepper.
* **Olive Oil:** Extra virgin olive oil is recommended for its flavor and health benefits. However, you can use other cooking oils such as canola oil, vegetable oil, or avocado oil.
* **Garlic and Onion Powder:** These add extra depth of flavor to the roasted vegetables. Feel free to adjust the amount to your liking.
* **Fresh Parsley:** This is optional but adds a fresh, vibrant touch to the finished dish. You can substitute it with other herbs such as chives, dill, or cilantro.
Equipment You’ll Need
* Large bowl
* Baking sheet
* Parchment paper (optional, for easy cleanup)
* Knife
* Cutting board
## Step-by-Step Instructions
Follow these simple steps to make the best roasted potatoes and carrots with ranch seasoning:
**Step 1: Preheat the Oven**
Preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position to ensure even cooking.
**Step 2: Prepare the Vegetables**
Wash and dry the potatoes and carrots. Cut the potatoes into 1-inch cubes and the carrots into 1-inch pieces. If using baby carrots, you can leave them whole or cut them in half.
**Step 3: Season the Vegetables**
In a large bowl, combine the potatoes and carrots. Drizzle with olive oil and toss to coat evenly. Add the ranch seasoning, garlic powder, onion powder, salt, and pepper. Toss again until the vegetables are well coated with the seasoning.
**Step 4: Arrange on Baking Sheet**
Line a baking sheet with parchment paper (optional). Spread the seasoned potatoes and carrots in a single layer on the baking sheet. Make sure the vegetables are not overcrowded, as this will prevent them from browning properly. If necessary, use two baking sheets.
**Step 5: Roast the Vegetables**
Place the baking sheet in the preheated oven and roast for 30-40 minutes, or until the potatoes are tender and golden brown. Flip the vegetables halfway through the cooking time to ensure even browning.
**Step 6: Check for Doneness**
To check if the potatoes and carrots are done, pierce them with a fork. They should be easily pierced and feel tender. If they are not tender, continue roasting for a few more minutes.
**Step 7: Garnish and Serve**
Remove the baking sheet from the oven and let the vegetables cool slightly. Garnish with fresh chopped parsley, if desired. Serve immediately.
## Tips for the Best Roasted Potatoes and Carrots
* **Cut the vegetables into uniform sizes:** This ensures that they cook evenly.
* **Don’t overcrowd the baking sheet:** Overcrowding will cause the vegetables to steam instead of roast, resulting in soggy vegetables. Use two baking sheets if necessary.
* **Use parchment paper:** This makes for easy cleanup and prevents the vegetables from sticking to the baking sheet.
* **Flip the vegetables halfway through:** This ensures even browning on all sides.
* **Don’t be afraid to adjust the seasoning:** Taste the vegetables after roasting and add more salt, pepper, or ranch seasoning if needed.
* **Use high heat:** Roasting at a high temperature helps the vegetables to caramelize and develop a crispy exterior.
* **Don’t add too much oil:** Too much oil can make the vegetables greasy. Two tablespoons of olive oil should be sufficient for this recipe.
* **Preheat the oven:** This is crucial for achieving properly roasted vegetables. Make sure your oven is fully preheated before placing the baking sheet inside.
## Variations and Additions
This recipe is a great starting point, but you can easily customize it to your liking. Here are some variations and additions to try:
* **Add other vegetables:** Broccoli, Brussels sprouts, bell peppers, onions, and sweet potatoes are all great additions to this recipe. Simply chop them into similar sizes as the potatoes and carrots and add them to the bowl before seasoning.
* **Use different seasonings:** Instead of ranch seasoning, try using Italian seasoning, paprika, cumin, or chili powder.
* **Add cheese:** Sprinkle grated Parmesan cheese or cheddar cheese over the vegetables during the last few minutes of roasting.
* **Add herbs:** In addition to parsley, try adding rosemary, thyme, or oregano.
* **Make it spicy:** Add a pinch of red pepper flakes or a dash of hot sauce to the vegetables before roasting.
* **Use different types of potatoes:** Experiment with different types of potatoes, such as fingerling potatoes, purple potatoes, or new potatoes.
* **Add protein:** Toss cooked sausage or bacon with the vegetables before roasting for a heartier dish.
* **Drizzle with sauce:** After roasting, drizzle the vegetables with a sauce such as balsamic glaze, honey mustard, or a creamy garlic sauce.
## Serving Suggestions
Roasted potatoes and carrots with ranch seasoning are a versatile side dish that pairs well with a variety of main courses. Here are some serving suggestions:
* **Chicken:** Serve with roasted chicken, grilled chicken, or chicken breast.
* **Fish:** Serve with baked salmon, grilled cod, or pan-fried tilapia.
* **Steak:** Serve with grilled steak, pan-seared steak, or steak tips.
* **Pork:** Serve with roasted pork tenderloin, pork chops, or pulled pork.
* **Vegetarian:** Serve with vegetarian burgers, lentil loaf, or tofu scramble.
* **As a component of a sheet pan meal:** Combine with chicken sausage and bell peppers for a complete one-pan meal.
* **In salads:** Add the roasted vegetables to a salad for extra flavor and texture.
* **As a topping for grain bowls:** Top a grain bowl with the roasted vegetables for a healthy and satisfying meal.
## Make Ahead and Storage Instructions
**Make Ahead:**
You can prepare the vegetables ahead of time by chopping them and tossing them with the seasoning. Store the seasoned vegetables in an airtight container in the refrigerator for up to 24 hours. When you’re ready to cook, simply spread them on a baking sheet and roast as directed.
**Storage:**
Store leftover roasted potatoes and carrots in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven, microwave, or skillet until warmed through.
**Freezing:**
While roasted vegetables are best enjoyed fresh, you can freeze them for longer storage. Let the vegetables cool completely before transferring them to a freezer-safe bag or container. Freeze for up to 2-3 months. When ready to use, thaw in the refrigerator overnight and reheat in the oven or skillet. Note that the texture of the vegetables may be slightly softer after freezing and thawing.
## Nutritional Information (per serving, approximate)
* Calories: 200
* Fat: 8g
* Saturated Fat: 1g
* Cholesterol: 0mg
* Sodium: 400mg
* Carbohydrates: 30g
* Fiber: 4g
* Sugar: 6g
* Protein: 3g
*Please note that nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*
## Conclusion
This recipe for roasted potatoes and carrots with ranch seasoning is a simple, flavorful, and versatile side dish that’s perfect for any occasion. With just a few basic ingredients and minimal effort, you can create a dish that’s both healthy and delicious. The creamy, tangy flavor of the ranch seasoning perfectly complements the sweetness of the carrots and the earthiness of the potatoes, making this a dish that everyone will love. So, gather your ingredients, preheat your oven, and get ready to enjoy a batch of perfectly roasted vegetables!
Enjoy!