Roasted Potatoes and Carrots with Ranch Seasoning


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.

Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
15 mins
Total Time:
1 hr 35 mins
6 servings


  • 3 tablespoons olive oil

  • 1 (1 ounce) package ranch dressing mix

  • 1 teaspoon rice wine vinegar

  • ¼ teaspoon ground black pepper

  • 2 ½ pounds unpeeled potatoes, cut into 1-inch chunks

  • 1 pound baby carrots

  • ½ sweet onion, sliced into thin rounds (Optional)

  • ½ teaspoon kosher salt


  1. 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.

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

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

  4. 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 (per serving)

247 Calories
7g Fat
42g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 247
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 557mg 24%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 23%
Total Sugars 5g
Protein 4g
Vitamin C 40mg 200%
Calcium 49mg 4%
Iron 2mg 12%
Potassium 1011mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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