Ingredients:

  • 1 lb fresh carrots, sliced 1/2-inch thick on a bias
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dry ranch seasoning mix
  • 1/2 tsp smoked paprika
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Scrub your carrots thoroughly. I actually prefer not to peel them if the skins are thin; it adds a rustic texture and holds more nutrients. Slice them on a sharp 45 degree angle (the bias) into 1/2 inch thick pieces. Note: Keeping the sizes consistent is the only way to ensure they all finish at the same time.
  2. Slice the carrots on a sharp diagonal (bias cut) into 1/2-inch thick coins to maximize surface area for seasoning and caramelization.
  3. In a large mixing bowl, whisk together the olive oil, dry ranch seasoning, smoked paprika, and black pepper until it forms a consistent slurry.
  4. Add the carrots to the bowl and toss thoroughly until the seasoning blend is evenly distributed across every surface.
  5. Spread the carrots in a single layer on the baking sheet, ensuring they are not crowded to allow for proper roasting rather than steaming.
  6. Roast for 12 minutes, or until the carrots are tender-crisp and the edges exhibit deep golden-brown caramelization. Sprinkle with Parmesan cheese immediately if desired.
  7. Return to the oven for another 3 minutes. Roast until the edges are golden and the cheese has formed a lacy, crisp crust.