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By: Leigh Anne Wilkes
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You are going to fall in love with these Parmesan Roasted Carrots. They are a sure fire way to get the kids and grown-ups to eat their vegetables!
Why You Will Love These Roasted Carrots
I love the flavor roasting gives to vegetables, especially carrots. The roasting makes the carrots so sweet. When you add Parmesan cheese and garlic to them you will never know you are eating a vegetable!
As a kid I was one of those that didn’t like eating vegetables and carrots were not a favorite. In fact, the only vegetable I would eat was green beans, the kind that came out of a can! But as I’ve matured and my tastes have changed and evolved I’ve really learned to love roasted carrots. Theseparmesan roasted carrots are amazing and so easy to make.
Ingredients Needed
- Carrots. I prefer to peel them but they can be left unpeeled. If the carrots are bigger than 1 inch cut the carrots in half.
- Butter. Salted butter is my preference, if using unsalted just add 1/4 tsp of salt.
- Garlic.Fresh minced cloves garlic
- Parmesan Cheese. Grated
- Parsley. You can use fresh or dried, use half the amount if using dried.
- Salt and pepper to taste
How To Make Parmesan Roasted Carrots
- Line baking sheet with parchment paper.
- Wash and peel carrots. If they are big carrots cut them in half lengthwise. (larger than 3/4 inch)
- Place carrots on parchment lined baking sheet.
- Drizzle carrots with butter mixture (melted butter and garlic)
- Roast carrots in a 400 degree F oven for about 20 minutes or until fork tender. Time will vary depending on how thick the carrots are.
- Pull them out of the oven and shake the pan to rotate the carrots and sprinkle with grated Parmesan cheese.
- Put them back into the oven for another 10 minutes or until they are tender and the cheese has melted and browned. That browned, crunchy cheese is amazing and I may have picked it off all the carrots and eaten it all myself.
- Top them with some chopped fresh parsley and they are ready to serve.
Frequently Asked Questions
Do I need to peel carrots for roasting?
I peel my carrots but if you want some extra fiver, just wash and scrub them and leave the skin on.
Should I leave the carrots whole or cut them in half?
You want your carrots to be similar in size so if some of your carrots are larger, cut them in half. In order for your carrots to cook evenly they need to be evenly sized.
They are seriously going to quickly become your favorite way to eat carrots! And you won’t have to tell anyone to eat their carrots because they are going to gobble these up.
Serve this with:
- Easy Crock Pot Ribs
- Crock Pot Balsamic Beef
- Flank Steak
- The Perfect Steak
- Fig Glazed Pork Tenderloin
Check out more of our favorite vegetables dishes:
- Small Batch Carrot Cake
- Carrot Cake Cupcakes
- Balsamic Carrots
- Skillet Carrot Cake
- Slow Cooker Carrots
Be sure and follow me over onYou Tubefor weekly cooking demos.
4.73 from 58 votes
Parmesan Roasted Carrots
Recipe From: Leigh Anne Wilkes
You will fall in love with these Parmesan Roasted Carrots. They are a sure fire way to get the kids and grown-ups to eat their vegetables!
serves: 8 servings
Prep:10 minutes minutes
Cook:25 minutes minutes
Total:35 minutes minutes
Rate Recipe
Ingredients
- 8-10 carrots peeled, cut in half or quarters if large carrots (bigger than 3/4 inch)
- 2 Tbsp butter melted
- 2 tsp garlic minced
- 4 Tbsp Parmesan Cheese
- 1 tsp chopped parsley
Instructions
Preheat oven to 400 degrees F.
Mix melted butter and garlic together.
Place carrots on a parchment paper lined baking sheet.
Drizzle with butter/garlic mixture.
Roast in oven for 20 minutes or until fork tender..
Shake pan ocassionally to rotate carrots.
Top with cheese and roast for another 10 minutes or until carrots reach desired doneness.
Top with parsley and serve immediately
Tips & Notes:
Recipe from Rasa Malaysia
I like to peel my carrots but you can just wash and scrub them and leave the skin on if you prefer.
Use carrots that are similar in size for even roasting. If you have some larger, fatter carrots, slice those in half or quarter.
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Nutrition Facts:
Calories: 61kcal (3%) Carbohydrates: 6g (2%) Protein: 1g (2%) Fat: 3g (5%) Saturated Fat: 2g (13%) Cholesterol: 9mg (3%) Sodium: 107mg (5%) Potassium: 195mg (6%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 10300IU (206%) Vitamin C: 3.8mg (5%) Calcium: 51mg (5%) Iron: 0.2mg (1%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Side Dish
Cuisine:American
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Lisa McDaniel says
Wondering if this recipe could work with smaller baby carrots that are already peeled to save time if needed?It sounds amazing!!
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Leigh Anne Wilkes says
It should work just fine, baking time may vary
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Alysha says
Love this carrot recipe! I love how sweet the carrots turn out and it’s delicious with the garlic butter and parm!! My husband isn’t a huge fan of carrots but he loves these!
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Shari says
Fresh grated parm or dry
shaker parm?Reply
Laurel says
So delish!!
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