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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 247 Calories

Ingredients

• ½ teaspoon kosher salt
• 3 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 1 (1 ounce) package ranch dressing mix
• 1 teaspoon rice wine vinegar
• 1 pound baby carrots
• 2 ½ pounds unpeeled potatoes, cut into 1-inch chunks
• ½ sweet onion, sliced into thin rounds (Optional)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Pour vegetables and excess marinade into the prepared baking dish.

Step 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.