Roasted Ranch Veggies have all the crispy bits you love in roasted vegetables (my favorite part) plus lots of seasonings and herbs to deliver that big ranch flavor!

These 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 make an awesome addition to your holiday meal!

Thanksgiving is around the corner (it totally snuck up on me, per usual) which has me thinking about sides. 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.

They’re obscenely flavorful and definitely don’t taste like an afterthought. Yet they’re so quick you can still devote all your cooking time to the turkey, Sweet Potato Casserole with Pecan Crumble, Light & Creamy Mashed Potatoes, and plethora of desserts. Problem solved!

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Roasted Brussels Sprouts

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Spicy Roasted Broccoli

5 from 5 votes

Roasted Ranch Veggies

Roasted Ranch Veggies have all the crispy bits you love in roasted vegetables (my favorite part) plus lots of seasonings and herbs to deliver that big ranch flavor!


  • 1 lb carrots, peeled and cut into sticks
  • 12 oz broccoli florets
  • 12 oz green beans
  • 4 tbsp olive oil
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper


  • 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!


You can easily swap out any veggie for another that cooks in the same amount of time. Both cauliflower and brussels sprouts would work great! If you want to use asparagus add it to the pan in the last 7 minutes of cooking. It cooks quickly so it doesn’t need the full 15 to 20 minutes.
4 tablespoons of olive oil may feel like a lot, but trust me. You want every drop of it to ensure no vegetable is neglected! 


Calories: 152kcal, Carbohydrates: 15g, Protein: 3g, Fat: 9g, Saturated Fat: 1g, Sodium: 463mg, Potassium: 540mg, Fiber: 5g, Sugar: 6g, Vitamin A: 13385IU, Vitamin C: 62mg, Calcium: 76mg, Iron: 1.4mg
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