These Parmesan roasted carrots are an easy side dish with a flavorful crispy coating of Parmesan with a hint of garlic. They will be your new favorite way to eat carrots!
For even more easy side dish recipes with carrots try roasted potatoes and carrots or glazed carrots.
Table of Contents
Crispy Parmesan Carrots
Roasted veggies are a family favorite and are on our menu pretty much every week. We love this savory recipe, as well as parmesan broccoli, roasted mixed veggies and bacon wrapped asparagus.
This parmesan roasted carrots 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.
Roasted Carrots Ingredients
- Carrots: I use whole carrots and cut them into evenly sized sticks.
- Olive oil: This is used to coat the carrots to caramelize them.
- Minced garlic: You will need 4 cloves.
- Grated Parmesan cheese: Freshly grated from a block will melt better.
- Breadcrumbs: Panko breadcrumbs or homemade breadcrumbs.
- Seasonings: Salt, pepper and fresh chopped parsley.
Variations
There are many different ways to season carrots prior to roasting. Add a sprinkle of fresh thyme or make these delicious balsamic roasted carrots.
- Baby carrots: Baby carrots can be used instead and require no cutting. They’re a little thicker, so it may take longer for them to get tender and caramelized.
- Honey: Olive oil, honey, salt and pepper
- Soy: Soy sauce, honey and olive oil
- Balsamic: Olive oil, balsamic (or balsamic glaze) and brown sugar
- Thyme: Thyme, olive oil, salt and pepper
How to Make Parmesan Roasted Carrots
Add seasonings in a zip top bag, then add in sliced carrots. Shake until the carrots are well coated. Then spread them out on a lined baking sheet sprayed with nonstick spray.
Bake until tender, about 20 to 25 minutes. Make sure to toss the carrots about halfway through to ensure all sides are cooking evenly and there’s no burning.
Remove roasted carrots from oven and top with fresh parsley if desired. Enjoy!
More vegetable side dishes we love include sheet pan veggies, roasted root vegetables and roasted Brussels sprouts with bacon.
More Vegetable Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Parmesan Roasted Carrots Recipe
Video
Ingredients
- ¼ cup olive oil
- 4 cloves minced garlic (2 teaspoons)
- 3 Tablespoons grated parmesan cheese
- 1-2 Tablespoons panko bread crumbs (optional)
- ¾ teaspoon Kosher salt (more to taste)
- ¼ teaspoon ground black pepper (more to taste)
- 4-5 cups carrots (peeled and sliced, or baby carrots)
- chopped parsley (optional)
Instructions
- Prep carrots. Preheat oven to 400°F and line a baking sheet with parchment paper or foil. Spray with non-stick cooking spray. Slice carrots about 1/4" thick.
- Shake carrots in a bag with seasonings. Place 1/4 cup olive oil, 4 cloves minced garlic, 3 Tablespoons grated parmesan, 1-2 Tablespoons bread crumbs, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl or zip top bag. Add the carrots and shake until they are well coated. Then spread out onto the prepared baking sheet.
- Roast in oven. Bake for 30 minutes, or until tender. Toss with a spatula half way through. Remove from oven and serve immediately. Top with fresh parsley if desired.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
No, they don’t require boiling before roasting. That’s the beauty of this recipe…you only need 1 pan and the carrots roast perfectly in the oven! Tender on the inside but crispy on the outside. So delicious!
No, you don’t have to peel them, that is just how my family prefers them. The skin is edible!
These roasted carrots pair so well with many main dish items. I love to serve them with slow cooker ribs, sirloin steak or even roasted pork tenderloin.
Sure! If making in advance, I’ll typically add my sliced carrots to a zip top bag and add the oil, garlic, salt and pepper. Then I’ll place the bag in the fridge and let the flavors marinate until I’m ready to bake. Before baking, I’ll add the parmesan and breadcrumbs to the bag and shake until coated. Then I’ll stick the carrots in the oven and roast. Very easy!
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat parmesan carrots in the oven or air fryer for crispy results.
Categorized as: American, Kid-Friendly, Side Dishes, Thanksgiving, Vegetables, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
OMG !! I’ve never thought of Parmesan and carrot together. This one’s so easy and a healthy side dish for all. Thanks for sharing !!
It’s a great combo! Hope you enjoy! :)
When visiting my parents this past summer, I made Parmesan roasted veggies almost daily! They had never had them before. I love your addition of garlic though – I didn’t do that and will be trying it next time!
Such a great addition to vegetables!
This carrots with parmesan are genius who doesn’t love a cheezy carrot? I am definitely making this for Thanksgiving I am already savoring it
Hope you enjoy as much as we do! :)
Made this for Thanksgiving and the carrots were terrific –got lots of compliments. I’m making them again to go with Champagne glazed ham for our Christmas Eve dinner. Love ’em!
I’m so glad you enjoyed these! That ham sounds delicious!!
I made these with our Thanksgiving dinner today and they were a huge hit. They were gone in no time. I skipped the breadcrumbs though because we have some gluten free family members. I think these are going to become a regular thing at our house now.
I’m so glad you liked them! Thanks for sharing Carrie! :)
I want to try it now. Thank you!
Hope you enjoy! :)
These were amazing. This recipe turn carrots into something amazing!
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!
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! :)
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.
Bobbi
Love this dish… we have it at least once a week at my house.
tried these for my very picky sister…. we both loved them. once a week at least.
So glad you both loved them! Thanks for commenting! :)
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 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. :)
I love these. Sometimes add a bit of honey to them too.
i do this with turnip and it is great substitute for French fries!
woww, i love it :)
I made these roasted carrots today – they disappeared in record time. Thank you,Jamielyn, for this yummy recipe!
Looks so tasty! Do you cut carrots into thinner slices, 1/2 or 1/4 them, or just how they come?
We used baby carrots, so no cutting was required. If you get uncut carrots, I’d do quarter inch matchsticks or disks. :)
These carrots look amazing! I’m definitely going to make them with dinner one night this week!
Paige