I have fallen in love with these Parmesan Roasted Carrots. They are a sure fire way to get the kids and grown-ups to eat their vegetables!
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I post a lot of recipes on my Facebook Page. Some of them are mine and others are from blogger friends of mine who I trust and love their recipes. I don’t make all the recipes that I share on the FB page. Every once in a while though, I share another bloggers recipe and I KNOW I have to try it. Today’s recipe is one of those. By the way if you don’t follow my Facebook page, I’d love to invite you to follow along! I also have a new Facebook Group that is a great place to get more recipe and dinner ideas! I’d love for you to join that too.
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! Can you believe it! But as I’ve matured and my tastes have changed and evolved I’ve really learned to love cooked carrots. I’m still not a fan of raw carrots. These roasted carrots are amazing. So amazing in fact, that I have made them multiple times already.
They are super easy to do and you are going to find yourself making them over and over again too. The carrots are peeled and then drizzled with butter and garlic. I like to put them on a parchment paper lined baking sheet for easier clean up.
Roasted Carrots
Roast them in a 400 degree F oven for about 15 minutes. Then, pull them out, 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 melted and browned. That browned, crunch cheese is amazing and I may have picked it off all the carrots and eaten it all myself.
Finally, top them with some chopped fresh parsley and they are ready to serve.
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 beacuse they are going to gobble these up.
You may enjoy these other delicious vegetable side dishes:
- Roasted Broccoli with Parmesan and Pine Nuts
- Easy Restaurant Style Green Beans
- Roasted Parmesan Asparagus
My favorite kitchen items I used to make these PARMESAN ROASTED CARROTS:
SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything!
REDMOND REAL SALT – this is my favorite, daily use salt. It’s unrefined, unprocessed, just the way nature made it!
PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.
For all of my other favorite kitchen products and tools visit my Amazon Store.
Roasted Carrots Recipe
Parmesan Roasted Carrots
Ingredients
- 8-10 carrots peeled
- 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 15 minutes.
- 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
Video
Notes
Nutrition
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I made these yesterday for Thanksgiving. Amazing! They were so good.
So glad you loved it!
I really don’t like carrots, I know I have to eat it, I made thise recipe! Omg they are addictive, I can’t stop eating, only a few for husband. Thank you for posting ????????
Can tell you how much I love hearing that!!!
Do you think this would work with dried minced garlic?
sure
Making these for easter! Do you use Shredded Parmesan or fresh grated??
Freshly grated, not the powdery stuff that comes in the green can!
Not the biggest fan of carrots but I was trying this recipe for a friend and we both loved them. Very easy. My carrots were large and I was in a hurry so I boiled them for just a few minutes before baking. Thank you!
This was a great side dish for our dinner last night. We will make it again. I not a fan of carrots I always have to hide them in a recipe so the garlic, butter & parmesan made the difference. Thanks!
Delicious! Like you, I had a hard time restraining myself from eating all the crispy cheese, but the carrots were wonderful also. I’ll be making this a lot!
I tried these last night and they were delicious! I always believed I didn’t like cooked carrots but I have changed my mind.
I think they are the best carrots ever!
Me hace falta tener ideas de como llevar una vida saludable.
So good! Made them for a special dinner and people were fighting over the extras! Definitely a keeper. Thanks
What is the nutrition for this recipe
Barbara, I don’t provide nutritional info on the recipes. There are websites available where you can input the recipe and figure that out. Thanks
I made the parmesan roasted carrots and thought I had more than enough for 6 people, only to find that my grown son who Never Ate Roasted Carrots or cooked carrots of any kind had finished off 3 of them and was looking for more. I had roasted a double recipe. The others of us were equally happy with the carrots . A great success!
Nancy, This just makes my mama heart happy! I love that he loved them!!
I tried this recipe a few weeks ago and LOVED it! (I found you on Pinterest). I just linked to it on my blog. Thanks again!
Ginger, It is definitely my favorite way to eat carrots. So glad you love it too.
My daughter does not like cooked carrots…but now she does thanks to this recipe!! This is a keeper- made the exact recipe- no subs-
Dusty, Yeah! A new carrot convert!
I am going to try the carrots cut smaller & I’m I’m my toaster oven. But, also add this to our camping grill recipes. Thanks
These were so good! I love cooked carrots. My husband isn’t a fan so about half way through I added some asparagus. He loved it!
These carrots look so amazing, I have them in the oven right now. The problem is that I’ve had them in the oven TWICE as long as the recipe calls for and they’re still raw solid hard. I’m so disappointed. 🙁 I followed the recipe exactly.
Your carrots may be thicker than mine and oven temperatures will vary.
Can you make these with the smaller carrots(not baby ) that are peeled- similar to those found in a crudite?
Sure – they just may cook quicker
Made this for the first time last night, they were amazing!! This recipe is going into my regular rotation 🙂
Can you use baby carrots?
Haven’t tried it but it should work
I will be feeding a crowd….could I make several batches ahead of time and then reheat them in the oven or crockpot?
I think these are definitely best served right from the oven but if that is not possible I would reheat in the oven not the crock pot.
I made your carrots tonight and they were amazing. Followed your recipe as written but increased to 425 and cooked the carrots a bit longer than you indicated. My husband and I polished all of them off. Really really good. I think I will make these for our Thanksgiving feast. Thanks for a great recipe.
Robin, So glad you loved them. I’ll be making them for Thanksgiving too!
Can these be made ahead of time and re-heated in a microwave?
Lesie, I would think they could be but I think the quality would probably be compromised somewhat.
YUM! These Parmesan Carrots are fantastic, I would never guess that they are actually carrots. I made these for the second time tonight, & still just as good as the first, my fiance also really loves them. I did make a few twists to it, added a little sea salt & ground black pepper. Along with gave them quick slight char under the broiler, which really helps crisp them up, especially since I cut them down into medium thickness fry like style. I love finding delicious & healthy recipes that can also be a little fun, it really does help make my newer Paleo lifestyle more enjoyable. Thank you for a great recipe.
Aren’t they just the best things ever!! So glad you loved the too
I made these tonight and I absolutely loved them! You’re right about the delicious crusted parm on top! I was picking it off the carrots and the paper relishing the taste! ha My husband said they tasted like sweet potatoes (which is a good thing ;), so this will definitely be in rotation. Thank you for a delicious recipe!!
So glad!!! I make them all the time!
Leigh Anne, this is a wonderful idea. I wasn’t a great fan of cooked carrots, although I have always loved them raw, but about 30 years ago I saw a recipe, which involved cooking chopped carrots in orange juice with butter and brown sugar. It has been the only way I have cooked them until now, but I have to admit, that I shall try this recipe. Thanks for sharing.
Lynne, I hope you’ll try these – they are amazing!
These are amazing! I’ve done them on the grill and in the oven. So simple. Thanks for the recipe.
Would these be as good without garlic? My biyfriend cannot eat garlic.Any thoughts on what to substitute?
I am sure they would still be good – do you have something you normally substitute for garlic or just leave it out? Maybe some additional other seasoning?
These are SO yummy! These would be good with minced onion or grated ginger too! Thank you!
cumin! just a thought, as I love cumin. rosemary? that’s a guess.
These are Ahhhmazing!!!
Jo – I’m so glad you agree with me. It has become a new family favorite. I make them over and over again!
Can you use dry Parmesan cheese and dried parsley instead of fresh with this recipe?
The dry parmesan will definitely give you different results but I think dried parsley can be used interchangeably.
Yum – thank you Leigh Anne.