This is my variation of a classic roasted carrot and potato recipe. The rice wine vinegar gives the potatoes a little zing that really complements the ranch seasoning.

Betka

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine olive oil, ranch dressing mix, vinegar, and pepper in a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.

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  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.

  • Pour vegetables and excess marinade into the prepared baking dish.

  • Bake in the preheated oven, stirring a few times, until vegetables are tender, about 1 hour. Turn the oven to broil for the last 5 minutes to crisp the vegetables. Remove from the oven, sprinkle with salt, and serve.

Nutrition Facts

247 calories; protein 4.4g; carbohydrates 42.4g; fat 7g; sodium 556.8mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/20/2020
These were great and the vinegar added a nice touch. I only cooked mine for 45 minutes to keep some crispness to them. This is one I will make again. Read More
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