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Roasted Potatoes and Carrots with Ranch Seasoning

Rated as 5 out of 5 Stars

"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."
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1 h 35 m servings 247
Original recipe yields 6 servings


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  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; 7 42.4 4.4 0 557 Full nutrition

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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.