Roasted Ranch Carrots

I always have carrots in my fridge but I never know what to do with them.  You need two but are forced to buy twenty, amiright? These roasted up great and still had a bit of crunch in the middle which is by far preferable to an overcooked carrot.  

Roasted Ranch Carrots
Adapted from Damn Delicious

• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon dried dill
• 1/4 teaspoon ground black pepper
• 10 carrots, peeled or 16 ounce package of baby carrots
• 2 tablespoons olive oil
• garnish: 2 tablespoons chopped parsley 

Preheat the oven to 400F. 

To make the ranch seasoning combine: parsley, garlic, onion, salt, dill, and pepper in a small bowl.

Place carrots in a single layer on a baking sheet and toss with olive oil, then toss with ranch seasoning mix. Bake for 18 minutes until tender.  Garnish with parsley and serve.