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Parmesan Roasted Carrots

These Parmesan roasted carrots are an easy side dish that is both delicious and addicting! A flavorful crispy coating with a hint of garlic will be your new favorite way to eat carrots.

For even more easy side dish recipes with carrots try roasted potatoes and carrots or glazed carrots.

Parmesan roasted carrots in white bowl.
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Easy Roasted Carrots

Roasted veggies are a family favorite and are on our menu pretty much every week. We love this recipe, as well as parmesan broccoli, roasted mixed veggies and bacon wrapped asparagus.

This parmesan roasted carrots 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.

How to Cut Carrots for Roasting

Peeled whole carrots on a cutting board.

I prefer to use whole carrots and cut them into sticks. Start by washing and peeling them, then place on your cutting board. Cut the stem off, then cut each carrot in half. Cut each half into half again vertically, so that you’re left with a stick shape similar to the below picture. You may need to cut the thicker pieces in half again depending on their size.

Alternatively, you can use baby carrots instead which require no cutting. They’re a little thicker, so it may take a tad longer for them to get tender and caramelized.

Sliced carrots on cutting board.


There are many different ways to season carrots prior to roasting. Add a sprinkle of fresh thyme or make these delicious balsamic roasted carrots. You can’t go wrong with any of the variations below!

  • Honey: Olive oil, honey, salt and pepper
  • Soy: Soy sauce, honey and olive oil
  • Balsamic: Olive oil, balsamic (or balsamic glaze) and brown sugar
  • Thyme: Thyme, olive oil, salt and pepper

How to Roast Carrots

Parmesan garlic carrots on pan.
  • Season. Add seasonings in a zip top bag, then add in sliced carrots. Shake until the carrots are well coated. Then spread them out on a lined baking sheet sprayed with nonstick spray.
  • Bake. Bake until tender, about 20 to 25 minutes. Make sure to toss the carrots about halfway through to ensure all sides are cooking evenly and there’s no burning.
  • Serve. Remove from oven and top with fresh parsley if desired. Enjoy!

Make Ahead

Sure! If making in advance, I’ll typically add my sliced carrots to a zip top bag and add the oil, garlic, salt and pepper. Then I’ll place the bag in the fridge and let the flavors marinate until I’m ready to bake. Before baking, I’ll add the parmesan and breadcrumbs to the bag and shake until coated. Then I’ll stick the carrots in the oven and roast. Very easy!


Do you need to boil carrots before roasting?

No, they don’t require boiling before roasting. That’s the beauty of this recipe…you only need 1 pan and the carrots roast perfectly in the oven! Tender on the inside but crispy on the outside. So delicious!

Is it necessary to peel carrots for roasting?

No, you don’t have to peel them, that is just how my family prefers them. The skin is edible!

What to serve with crispy parmesan carrots?

These roasted carrots pair so well with many main dish items. I love to serve them with slow cooker ribs, sirloin steak or even roasted pork tenderloin.

How to store leftover carrots?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat parmesan carrots in the oven or air fryer for crispy results.

Garlic roasted carrots in white bowl.

More vegetable side dishes we love include sheet pan veggies, roasted root vegetables and roasted Brussels sprouts with bacon.

More Vegetable Recipes

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parmesan roasted carrots in white bowl

Parmesan Roasted Carrots Recipe

4.95 from 19 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These Parmesan roasted carrots are an easy side dish that is both delicious and addicting! A flavorful crispy coating with a hint of garlic will be your new favorite way to eat carrots.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8



  • ¼ cup olive oil
  • 4 cloves minced garlic (2 teaspoons)
  • 3 Tablespoons grated parmesan cheese
  • 1-2 Tablespoons panko bread crumbs (optional)
  • ¾ teaspoon Kosher salt (more to taste)
  • ¼ teaspoon ground black pepper (more to taste)
  • 4-5 cups carrots (peeled and sliced, or baby carrots)
  • chopped parsley (optional)


  • Preheat oven to 400°F and line a baking sheet with parchment paper or foil. Spray with non-stick cooking spray. Slice carrots about 1/4" thick.
  • Place the olive oil, garlic, parmesan, bread crumbs, salt and pepper in a large bowl or zip top bag. Add the carrots and shake until they are well coated. Then spread out onto the prepared baking sheet.
  • Bake for 30 minutes, or until tender. Toss with a spatula half way through. Remove from oven and serve immediately. Top with fresh parsley if desired.


Calories: 101kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 300mg | Potassium: 210mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10710IU | Vitamin C: 4.2mg | Calcium: 47mg | Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Side Dish
Cuisine: American

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