Sheet Pan Potatoes, Carrots, and Red Onions with Homemade Ranch

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This sheet pan dinner is a colorful medley of crispy potatoes, sweet roasted carrots, and caramelized red onions, all drizzled with a tangy homemade ranch dressing. It’s an easy, wholesome dish that’s perfect for a busy weeknight or as a crowd-pleasing side.

Ingredients

For the Sheet Pan Vegetables:

  • 1½ lbs baby potatoes, halved
  • 4 medium carrots, peeled and cut into sticks or rounds
  • 2 medium red onions, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin (optional, for extra warmth)
  • Salt and pepper to taste

For the Homemade Ranch Dressing:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons buttermilk (or milk for a thinner consistency)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste

Recipe

Roast the Vegetables

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the potatoes, carrots, and red onions. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, cumin (if using), salt, and pepper. Toss to coat evenly.
  3. Spread the vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, flipping halfway through, until the potatoes are crispy, the carrots are tender, and the onions are caramelized.

Make the Ranch Dressing
4. In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, garlic powder, onion powder, dill, parsley, lemon juice, salt, and pepper. Adjust seasoning and consistency as needed. Chill until ready to serve.

Assemble and Serve
5. Remove the roasted vegetables from the oven and transfer to a serving platter. Drizzle generously with the homemade ranch dressing or serve it on the side as a dip.

This Sheet Pan Potatoes, Carrots, and Red Onions with Homemade Ranch is a satisfying mix of flavors and textures, from the crispy edges of the potatoes to the sweetness of the carrots and tang of the ranch. Serve it as a side dish for roasted chicken or enjoy it as a veggie-packed main course. Delicious and oh-so-easy!