Roasted Parmesan Carrots


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.

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

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


  • 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


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.

Roasted Parmesan Carrots - savory, sweet and completely addicting!


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

more by Jamielyn »

Jamielyn Nye

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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  1. Paige posted on November 6, 2015 at 8:48 am (#

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


  2. Kim posted on November 8, 2015 at 9:10 am (#

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

    • Laura Capello posted on November 8, 2015 at 10:32 am (#

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

  3. Bobbi posted on November 12, 2015 at 10:53 pm (#

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

  4. Thuy Linh posted on November 13, 2015 at 12:49 pm (#

    woww, i love it :)

  5. Dawne posted on November 16, 2015 at 9:27 am (#

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

  6. Kate posted on February 28, 2016 at 3:05 am (#

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

  7. Terri posted on March 13, 2016 at 8:25 pm (#

    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 posted on March 13, 2016 at 9:02 pm (#

      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. Amanda (Abe) posted on July 12, 2016 at 6:09 pm (#

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

    • Jamielyn posted on July 12, 2016 at 7:48 pm (#

      So glad you both loved them! Thanks for commenting! :)

  9. Amanda B. Epperson posted on September 28, 2016 at 11:22 am (#

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

  10. Bobbi Convery posted on November 16, 2016 at 1:46 am (#

    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.


  11. Felicia Savedra posted on November 22, 2016 at 1:55 pm (#

    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!

    • I Heart Naptime posted on November 22, 2016 at 3:13 pm (#

      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. Candice posted on March 12, 2017 at 8:01 pm (#

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