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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. These parmesan 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.
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Parmesan Roasted Carrots
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:
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Jeanne Carpenter says
I will be feeding a crowd….could I make several batches ahead of time and then reheat them in the oven or crockpot?
Leigh Anne says
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.
Robin Duncan says
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.
Leigh Anne says
Robin, So glad you loved them. I’ll be making them for Thanksgiving too!
Leslie says
Can these be made ahead of time and re-heated in a microwave?
Leigh Anne says
Lesie, I would think they could be but I think the quality would probably be compromised somewhat.
Stephanie-AspiringCook&Healthinmycrazykitchen says
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.
Leigh Anne says
Aren’t they just the best things ever!! So glad you loved the too
Emily says
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!!
Leigh Anne says
So glad!!! I make them all the time!