Carrots offer bright, sweet, and crunchy bits of goodness. Crack Carrots are bright and sweet, sure, but now they are also tender, zesty, and deeply, deeply flavorful. Serve Crack Carrots next to a fine steak or a roasted chicken and you’ll find that they’re basically already dressed for the part! No wonder everyone keeps coming back for more of these vibrant vegetables!
Ingredients
- 3 1/2 tablespoons vegetable oil, plus more, to taste, for greasing the sheet pan
- 3 teaspoons ranch seasoning mix
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- salt, to taste
- 1 tablespoon fresh parsley, chopped, plus more, to taste, for garnish, can substitute 1/2 tablespoon dried parsley flakes
- 2 pounds baby carrots
- 1 tablespoon fresh chives, chopped
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a large rimmed sheet pan with foil and lightly grease it with the extra oil.
Step 3 –In a medium mixing bowl, add the ranch seasoning, the garlic powder, the pepper, the salt, and 1 tablespoon of the parsley.
Step 4 –Add the remaining 3 1/2 tablespoons of the oil to the seasoning mixture and stir to combine.
Step 5 –Add the baby carrots to the seasoning mixture and toss until thoroughly coated.
Step 6 –Transfer the carrots to the prepared sheet pan.
Step 7 –Bake until tender, about 25-35 minutes.
Step 8 –Serve the carrots garnished with the extra parsley and the chives.
