Roasted Carrots

Makes 8 servings; 4 ounces each serving

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  • 32 ounces (2 lbs.) carrots
  • Vegetable oil cooking spray or vegetable oil
  • 2 T vegetable oil
  • 1 T dry ranch seasoning
  • 1 tsp garlic powder
  • 1/8 tsp salt
  • ½ tsp pepper



  1. Preheat oven to 400°F.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Wash carrots under running water to remove any dirt or debris. Cut to 3-inch length, ½ inch wide sticks.
  4. Spray a sheet pan with vegetable oil cooking spray 
  5. Put carrots, oil, dry ranch seasoning, garlic powder, salt, and pepper into a large plastic storage bag, seal, and toss to coat. Arrange in single layer on sheet pan. Bake for 30 minutes.
  6. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.