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These roasted veggies have all the crispy bits you love (my favorite part) plus lots of seasonings and herbs to deliver that big ranch flavor!
Update: This recipe was originally published in 2019 and has been republished with all new photos.
Roasted Ranch Veggies are seriously incredible! They’re perfect for any weeknight dinner because they’re fast and easy to throw together.
But they also have a lot of wow so they’re a favorite recipe for a holiday meal. When it comes to holiday dinners I feel like we focus so much on the rich, indulgent dishes that the produce becomes an afterthought. We put them on the plate because it’s the right thing to do but we neglect them. Roasted Ranch Veggies are the solution, my friend.
Simple seasonings and lots of dried herbs makes every bite so flavorful. They may be quick, but they definitely don’t taste like an afterthought. These are showstopper veggies you’ll want to make again and again.
Ingredients for Roasted Ranch Veggies
- Carrots: For best results I recommend cutting whole carrots into sticks the same size. Baby carrots don’t roast as well because you can end up with a variety of sizes in a single bag, some quite thick and some very thin. The smaller ones require a shorter cooking time than the bigger ones. The different sizes will result in uneven cooking. When you cut the carrots into sticks yourself you have control over the sizing.
- Broccoli: Slice any large broccoli florets in half and leave the smaller ones whole. This way they’ll cook in the same amount of time.
- Green beans: Fresh green beans roast beautifully in this easy side dish.
- Olive oil: You’ll want to use extra-virgin olive oil or avocado oil to help get our vegetables perfectly tender in the oven.
- Seasonings: Dried dill, dried parsley, garlic powder, onion powder, salt, and black pepper flavor these oven-roasted vegetables.
How to Make Roasted Ranch Veggies
Peel and slice carrots into sticks. Trim green beans. Add both plus the broccoli florets to a large rimmed baking sheet. Spread in a single layer or as close as you can manage on your sheet pan to encourage even cooking. (We use enough oil in this roasted vegetable recipe to prevent the veggies from sticking to the pan so parchment paper is unecessary. You are of course welcome to line your baking sheet with it if you want extra easy clean up.)
Drizzle with olive oil and all seasonings. Stir or toss veggies to each piece is coated with oil and spices.
Bake at 425 degrees for 20 to 25 minutes. Serve immediately as is or top with fresh herbs for an even prettier presentation if you’re entertaining guests.
Best Tips for Perfect Roasted Vegetables
- Use fresh vegetables. Never frozen! While you can technically roast frozen vegetables they tend to get mushy so the finished texture is lacking. Fresh vegetables will give you the best texture.
- Choose a large enough sheet pan so you can spread vegetables in a single layer or as close as possible. Don’t pile veggies on top of each other. We want them to touch the bottom of the sheet pan if possible.
- Cut the vegetables close the same size so they’ll cook evenly.
- Don’t skimp on the cooking fat. For this recipe we’re using olive oil.
- Roast at a high temperature. High heat gives us tender vegetables in less time. I find 400 to 425 degrees to be the best way to roast vegetables.
Can You Use Different Vegetables?
Absolutely! You’re welcome to use another vegetable that cooks in the same amount of time. Some of my favorite veggies that would work with this roasting temp and time include brussels sprouts (I recommend halving them first), zucchini, yellow squash, red onion (cut into chunks). Big slices of yellow bell peppers would give you a beautiful range of colors in the finished side dish. The natural sweetness of sweet potatoes would also be delicious with the other veggies. Red potatoes, baby potatoes, russet potatoes, or yellow/gold potatoes are other options. If you do add potatoes be sure to dice them into small bite-sized pieces to ensure they cook quickly.
How to Store Leftovers
Want to enjoy this roasted vegetables recipe the next day or later in the week? This side is great for meal prep! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
How to Serve Roasted Ranch Veggies
Pair these yummy roasted vegetables with a main dish like Yogurt Marinated Air Fryer Chicken, for a complete meal.
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Roasted Ranch Veggies
Ingredients
- 1 pound carrots, peeled and cut into sticks
- 12 ounces broccoli florets
- 12 ounces green beans
- 4 tablespoons olive oil
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 425 degrees.
- Slice any large broccoli florets in half. Leave smaller ones whole. Add them to a large 13 x 17 baking sheet.
- Peel carrots and slice into sticks. Add them to the baking sheet.
- Trim green beens and add to baking sheet.
- Drizzle veggies with olive oil.
- In a small bowl stir together all seasonings so they’re well combined. Pour seasoning over veggies.
- Use a spatula to move vegetables around so all are coated with olive oil and well seasoned. Spread vegetables in an even layer on baking sheet.
- Bake for 20 to 25 minutes. (They cook a little longer than my other roasted vegetable recipes because we have so many on one pan. This means they’re not in a single layer with each veggie touching the bottom of the pan. However, if you’re using a giant pan and every single veggie touches the bottom you may find your cooking time to be closer to 15 to 20 minutes.) Veggies should be soft with a bit of browning on the side that touches the pan. Remove from the oven and serve immediately!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG YES to all of this. Ranch makes everything better!!!!
I made these for my family’s Thanksgiving this past year and they were a HUGE it! Thank you for creating such delicious and healthy alternatives to add into a Thanksgiving meal!
I’m so glad to hear that! We love that ranch flavor!
Absolutely delicious! Thanks for all the wonderful recipes!
Tell a toddler that their veggies taste like ranch and boom–you have a veggie eating toddler. Mom and Dad thought this was a winner, too.
Delicious! What a way to vamp up boring veggies! Paired them with the cilantro Turkey burger and everyone raved.
I absolutely love this recipe. Whenever I make it for guests I always receive compliments!
Yay!! Thank you, Eve!!