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Bowl of Parmesan Garlic Carrots garnished with herbs

Parmesan Garlic Carrots

Deliciously roasted baby carrots tossed with garlic and topped with Parmesan cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Carrots
  • 1 pound baby carrots (or 4 large carrots, peeled and sliced into sticks) Use baby carrots for ease.
  • 3 tablespoons olive oil For a light, rich flavor.
  • 3 cloves garlic, minced Adjust to taste.
  • to taste Salt and pepper Adjust according to preference.
For the Topping
  • 1/2 cup grated Parmesan cheese Freshly grated works best for flavor.
  • 2 tablespoons fresh parsley, chopped For garnish and added freshness.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. If using large carrots, cut them into evenly sized sticks for consistent cooking. If using baby carrots, you can leave them whole.
  3. In a large bowl, combine the carrots with olive oil, minced garlic, salt, and pepper. Toss them well until all the carrots are coated.
  4. Spread the carrots in a single layer on a baking sheet lined with parchment paper.
Cooking
  1. Roast the carrots for about 20-25 minutes, or until they are tender and starting to caramelize. Stir halfway through for even cooking.
  2. Remove the baking sheet from the oven and sprinkle the grated Parmesan over the carrots. Return to the oven and roast for an additional 5-7 minutes until the cheese is melted and slightly golden.
Serving
  1. Once done, remove from the oven, garnish with fresh parsley, and serve warm.

Notes

For extra crunch, you can broil the carrots for 2-3 minutes after adding the Parmesan cheese. Try adding a pinch of red pepper flakes for a mild kick or some lemon zest to brighten the flavor. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain their crispiness.