Roasted Carrots with Avocado Buttermilk Ranch

By Sarah | Wisconsin from Scratch
August 6, 2015
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Author Notes:

Dress up classic buttermilk ranch with this dressing made of fresh herbs creamy avocado.

Sarah | Wisconsin from Scratch

Serves: 3-4 (as a side)


  • 1 pound Carrots
  • 1 tablespoon Olive oil
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Freshly ground black pepper


  • 1/3 cup Cultured buttermilk
  • 1/2 Large avocado
  • 2 tablespoons (loose packed) chopped fresh chives + more for topping
  • 2 tablespoons (loose packed) chopped fresh dill
  • 2 tablespoons (loose packed) chopped fresh parsley (or better yet, use carrot greens!)
  • 1 large garlic clove roughly chopped
  • 1 teaspoon White vinegar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Cayenne pepper
  1. Preheat oven to 375 degrees.
  2. Toss carrots with olive oil, paprika, salt and pepper, until evenly coated. Spread in a single layer on a baking sheet and roast until just tender, about 30-35 minutes. (May be shorter or longer depending on how thick your carrots are).
  3. While carrots roast, make the ranch. Combine all ranch ingredients in a blender or food processor and blend until smooth. Additional buttermilk can be added to achieve a thinner consistency if desired. Season to taste with additional salt and pepper as needed.
  4. Serve carrots warm with plenty of ranch, and a sprinkling of chopped chives on top.

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