Name: Roasted Potatoes and Carrots with Ranch Seasoning
Prep time: 20 min
Cook time: 60 min
Total time: 95 min
Yield: 1
Ingredients: 3 tablespoons olive oil; 1 (1 ounce) package ranch dressing mix; 1 teaspoon rice wine vinegar; 0.25 teaspoon ground black pepper; 2.5 pounds unpeeled potatoes, cut into 1-inch chunks; 1 pound baby carrots; 0.5 sweet onion, sliced into thin rounds; 0.5 teaspoon kosher salt

Roasted Potatoes and Carrots with Ranch Seasoning

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
95 minutes

Ranch roasted vegetables with a hint of rice wine vinegar for extra flavor.

Ingredients:

3 tablespoons olive oil
1 (1 ounce) package ranch dressing mix
1 teaspoon rice wine vinegar
0.25 teaspoon ground black pepper
2.5 pounds unpeeled potatoes, cut into 1-inch chunks
1 pound baby carrots
0.5 sweet onion, sliced into thin rounds
0.5 teaspoon kosher salt

Instructions:

In a large resealable bag, mix olive oil, ranch dressing mix, vinegar, and pepper. Add potatoes, carrots, and onion, ensuring they are well-coated. Remove excess air, seal the bag tightly, and marinate for at least 15 minutes.
Preheat the oven to 400 degrees F (200 degrees C) and grease a 9x13-inch pan.
Transfer the vegetables along with any extra marinade into the baking dish.
Roast the vegetables in the preheated oven, tossing occasionally, until tender, for about 1 hour. Finish under the broiler for 5 minutes to add crispiness. Once done, season with salt and serve.

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