These Parmesan Roasted Carrots are coated in a cheesy parmesan crust. A delicious mix of sweet and salty, transforming a simple vegetable side dish into something more flavorful and satisfying.
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Root vegetables are a seriously underrated vegetable. You can do A LOT with them and have some pretty delicious results. This recipe is so simple and a perfect twist to roasted carrots by adding some salty parmesan to balance out their naturally sweet flavor. I love a caramelized root veg but something about this salty-sweet combination is just perfection.
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Why You'll Love this Recipe
- Just 3 ingredients. This roasted carrots recipe keeps it simple with only three ingredients, making it a breeze to put together.
- Quick and easy prep. Get everything ready in just 10 minutes, with minimal effort and cleanup, so you can enjoy more and stress less.
- Sweet and savory. The combination of salty Parmesan and naturally sweet carrots creates a deliciously balanced flavor that's hard to resist.
Ingredients
- Carrots. I used standard long carrots called imperator carrots. This would also be delicious with rainbow carrots, yellow carrots or even baby carrots.
- Olive oil. As always, use a good quality olive oil for a delicious roast.
- Garlic cloves. Fresh garlic cloves minced to add a savory depth.
- Parmesan cheese. Parmesan adds a rich, nutty, and salty flavor to roasted carrots while also adding a cheesy crust.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: Preheat the oven to 425°F and line a baking sheet or dish with parchment paper. Prep the carrots by peeling and cutting them in half and then length-wise. Add them to a large bowl and toss with olive oil, parmesan cheese, salt and black pepper.
- Step 2: Place the coated carrots on the baking sheet in a single layer, bake for 25-30 minutes until golden and tender. Serve and enjoy!
Sarah's Top Tips
- Cut evenly. Make sure the carrot pieces are uniform in size for even cooking. Smaller pieces will caramelize better and develop more flavor.
- Use fresh parmesan. Opt for freshly grated Parmesan instead of pre-grated for better flavor and texture. Pre-grated often contains anti-caking agents that can affect the melt.
- Finish with herbs or flaky salt. Adding a sprinkle of chopped parsley, thyme, rosemary or some finishing salt to enhance the appearance and freshness.
- Don’t skimp on the oil: Make sure the carrots are well-coated in olive oil to promote even roasting and a nice caramelized exterior.
- Peeling carrots. You actually don't need to peel root vegetables. Instead of peeling your carrots you can soak them in a vinegar and water bath and give them a good scrub to release the dirt and debris.
- Prepare in advance. It's easy to cut the carrots in advance so you can easily grab them and roast them when ready. For holidays I sometimes do this a few days in advance to limit my prep work on the actual cooking day. You can store them in the fridge or in a water bowl on the countertop for up to 2 days.
Serving
These parmesan roasted carrots are a versatile side dish that can be paired with almost any meal. You can also eat these carrots on their own as a light snack and my gosh are they good. I also love making these quickly with a roast chicken dinner, holiday pot roast, or with an easy turkey recipe.
Storage & Reheating
Be sure to allow the carrots to cool before storing them in an airtight container in the refrigerator for 3-4 days. To reheat simply place the carrots on a baking sheet and reheat at 350°F until they are warm throughout.
More Side Dishes
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Parmesan Roasted Carrots
KITCHEN TOOLS NEEDED
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Ingredients
- 2 pounds carrots
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced or chopped
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.
- Peel the carrots then cut them in half and cut each half in half lengthwise or into thirds for the thicker ends.
- In a bowl combine the carrots with the other ingredients. Toss to coat.
- Place on the baking sheet and cook for 25-30 minutes until golden.
- Serve topped with more salt, if desired and enjoy.
Sarah's Tips
- Cut evenly. Make sure the carrot pieces are uniform in size for even cooking. Smaller pieces will caramelize better and develop more flavor.
- Use fresh parmesan. Opt for freshly grated Parmesan instead of pre-grated for better flavor and texture. Pre-grated often contains anti-caking agents that can affect the melt.
- Finish with herbs or flaky salt. Adding a sprinkle of chopped parsley, thyme, rosemary or some finishing salt to enhance the appearance and freshness.
- Don’t skimp on the oil: Make sure the carrots are well-coated in olive oil to promote even roasting and a nice caramelized exterior.
- Peeling carrots. You actually don't need to peel root vegetables. Instead of peeling your carrots you can soak them in a vinegar and water bath and give them a good scrub to release the dirt and debris.
- Prepare in advance. It's easy to cut the carrots in advance so you can easily grab them and roast them when ready. For holidays I sometimes do this a few days in advance to limit my prep work on the actual cooking day. You can store them in the fridge or in a water bowl on the countertop for up to 2 days.
- Be sure to allow the carrots to cool before storing them in an airtight container in the refrigerator for 3-4 days. To reheat simply place the carrots on a baking sheet and reheat at 350°F until they are warm throughout.
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