# Components:
→ Vegetables
01 - 1.5 lbs baby potatoes, halved
02 - 1 lb carrots, peeled and sliced into 1/2-inch coins
03 - 2 tablespoons olive oil
→ Dill Pickle Ranch Dressing
04 - 1/4 cup dill pickle juice
05 - 2 tablespoons mayonnaise
06 - 2 tablespoons sour cream
07 - 1 tablespoon fresh dill, chopped
08 - 1 teaspoon dried dill
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/4 teaspoon dried parsley
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
→ Garnish
14 - 2 tablespoons chopped fresh dill or parsley
15 - Sliced pickles (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, toss the halved potatoes and carrot coins with olive oil, salt, and pepper, ensuring they are evenly coated.
03 - Arrange the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes, pausing to stir them once halfway through.
04 - While the vegetables are roasting, combine dill pickle juice, mayonnaise, sour cream, dill, garlic powder, onion powder, dried parsley, and a pinch of salt and pepper in a small bowl. Whisk until well combined to create the dill pickle ranch dressing.
05 - Remove the baking sheet from the oven. Drizzle the prepared dill pickle ranch dressing over the partially roasted vegetables and gently toss to coat. Return the pan to the oven and continue to roast for an additional 10 minutes, or until the vegetables are golden brown and tender.
06 - Transfer the roasted vegetables to a serving dish. Garnish with chopped fresh dill or parsley, and add sliced pickles if desired. Serve immediately while warm.
