Roasted Parmesan Carrots

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Roasted Parmesan Carrots – savory, sweet and completely addicting!

This recipe is one of my favorite ways to eat carrots. Roasting them with the olive oil, parmesan, and garlic turns an ordinary carrot into something extraordinary. You can turn any carrot-haters into carrot-lovers with this recipe. Seriously. They are that good. And so easy to make!

Roasted Parmesan Carrots - savory, sweet and completely addicting!

Whenever I make a batch of these roasted parmesan carrots, I find myself snacking on them the rest of the night. I’m telling you… if you haven’t ever tried roasted carrots, you need to. My kids gobble them right up.

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These make a great side dish to any meal! They would also be a nice addition to your Thanksgiving menu.

Roasted Parmesan Carrots - savory, sweet and completely addicting!

Parmesan roasted carrots

Ingredients:

  • 4-5 cups peeled and sliced or baby carrots
  • 1/4 cup olive oil
  • 4 cloves (2 teaspoons) minced garlic
  • 3 Tablespoons grated parmesan cheese
  • 1 to 2 Tablespoons panko bread crumbs, optional
  • 3/4 teaspoon kosher salt, more to taste
  • 1/4 teaspoon ground black pepper, more to taste
  • Chopped parsley, optional

Directions:

Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.

Place the olive oil, garlic, parmesan, bread crumbs, salt and pepper in a large zip top bag. Add the carrots and shake until they are well coated. Then spread out onto the prepared baking sheet.

Bake for 20 – 25 minutes, or until tender. Toss with a spatula half way through.

Remove from oven and serve immediately. Top with fresh parsley if desired.

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Roasted Parmesan Carrots - savory, sweet and completely addicting!

 

Love this easy, delicious recipe? You’ll want to try these, too!

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Jamielyn Nye

of I Heart Naptime

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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22 comments on “Roasted Parmesan Carrots”

  1. These carrots look amazing! I’m definitely going to make them with dinner one night this week!

    Paige
    http://thehappyflammily.com

  2. Looks so tasty! Do you cut carrots into thinner slices, 1/2 or 1/4 them, or just how they come?

    • We used baby carrots, so no cutting was required. If you get uncut carrots, I’d do quarter inch matchsticks or disks. :)

  3. I made these roasted carrots today – they disappeared in record time. Thank you,Jamielyn, for this yummy recipe!

  4. woww, i love it :)

  5. i do this with turnip and it is great substitute for French fries!

  6.  I love these. Sometimes add a bit of honey to them too. 

  7. The recipe says to serve right away.   Can they also be served room temperature or does the parm/panko topic get soggy?  Would love to serve them for Easter buffet — they look delicious!

    • I Heart Naptime Reply

      I think room temperature would work! Just make it the morning you plan on serving and do not refrigerate because yes, the topping would lose it’s texture. :)

  8. tried these for my very picky sister…. we both loved them. once a week at least.

  9. Amanda B. Epperson Reply

    Love this dish… we have it at least once a week at my house.

  10. I made this recipe, and the carrots practically vanished into thin air, they were eaten so fast! We love them, thanks for the great recipe.

    Bobbi

  11. Hello there, obviously fresh is the best, but trying to use what i already have. Can I use garlic powder and Kraft parmesan in the plastic container or will it be very much different? If you think I can use, is it the same measurements as you listed? Thank you!

    • Hi Felicia!

      Yes, you could use garlic powder — I’d use a little less than one teaspoon. For the parmesan, yes, you can make that substitution (same amount) but it might not melt as well since it has an anti-caking agent in it.

      Let us know how it turns out! :)

  12. These were amazing. This recipe turn carrots into something amazing!

  13. I want to try it now. Thank you!

  14. I made these with our Thanksgiving dinner today and they were a huge hit. They were gone in no time. I skipped the breadcrumbs though because we have some gluten free family members. I think these are going to become a regular thing at our house now.

  15. Made this for Thanksgiving and the carrots were terrific –got lots of compliments. I’m making them again to go with Champagne glazed ham for our Christmas Eve dinner. Love ’em!

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