Ranch Roasted Carrots

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 tsp Dill, dry
  • 1 lb Farmer's market baby carrots
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tsp Parsley, dried

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on kirbiecravings.com

Ingredients

• 1 lb farmers 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

• 1. Preheat oven to 400F. Line a large baking sheet with parchment paper. 2. Slice off part of the green on the carrot tops, so only about 1-2 inches remain. Slice carrots in half, lengthwise. 3. 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 baking sheet so that they are close but not touching. 4. Bake for about 15-18  minutes (depending on size of your carrots) or until carrots are tender but still remain crisp. Garnish with additional chopped fresh parsley if desire. Serve immediately.