Parmesan Roasted Carrots

A white plate filled with roasted carrots garnished with sprigs of fresh thyme, placed on a wooden cutting board.

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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.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 183.35kcal

Author: Sarah Hill

Equipment

1 Sheet Pan

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.

Notes

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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