Parmesan Roasted Carrots
In the cold days of winter, there isn’t a lot of really good, fresh produce to choose from.
You can still buy tomatoes and greens, but they’re all shipped from warm places far away, so by the time they reach you, they’re not really fresh anymore. The best stuff in the produce department is root vegetables like carrots, which keep well all winter.
Now, carrots are a good all-purpose veggie. They’re good in lots of ways: cut into strips for a lunchbox, sliced and cooked in a chicken soup, served up on the side of a pot roast. But most of the time, they’re just bit players. You don’t really think of them as a veggie that can be delicious and exciting on its own.
Well, get ready to change your thinking. Because once you try these Parmesan Roasted Carrots, you’ll realize just how fabulous this trusty workhorse of a vegetable can be. Roasted in a hot oven with olive oil, garlic, and parmesan, they’re crunchy and salty on the outside, tender and sweet on the inside, and delicious all the way through. One taste, and you’ll never take carrots for granted again.
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What if I don’t have parchment paper? Can I make these carrots without it?
- You can, but be prepared to spend a little time scrubbing the baking pan after dinner. Putting down the parchment paper under the carrots before roasting them saves you this step. Just toss the paper in the trash, and all the pan needs is a quick rinse.
Doesn’t peeling carrots take away a lot of the vitamins?
- Not exactly. If you peel carrots and then don’t use them right away, the inner layer of the carrots gets exposed to the air, which could cause some of the vitamins in it to break down. But if you peel them and pop them straight in the oven, there won’t be much time for this to happen. And since the outer layer of the carrots often has a bitter flavor, peeling them will improve their taste. However, if you happen to prefer them with the skins on – or you’re in a rush and don’t want to peel them – you can just give them a good scrub to make sure you get all the dirt off before seasoning them.
Parmesan Roasted Carrots
- Preheat oven to 425 degrees F. Prepare a baking sheet with parchment paper. Toss together carrots, garlic, oil, salt and pepper. Sprinkle carrots with cheese and mix to coat before spreading on them in a single layer on baking sheet.
- Roast in a a preheated oven until tender about 15-20 minutes, mixing half way through.
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Parmesan Roasted Carrots
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Ingredients
- 2 pounds carrots peeled and sliced into spears
- 2 cloves garlic minced
- 1.5 tablespoon oil
- salt and pepper to taste
- 1/2 cup parmesan cheese
- Diced parsley for topping
Instructions
- Preheat oven to 425 degrees F. Prepare a baking sheet with parchment paper. Toss together carrots, garlic, oil, salt and pepper. Sprinkle carrots with cheese and mix to coat before spreading on them in a single layer on baking sheet.
- Roast in a a preheated oven until tender about 15-20 minutes, mixing half way through.
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Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Will these hold up for a 1 !/2 hour drive?
I think so Lesley. You will need to reheat them once you are ready to serve them.
This carrot recipe was really good! I will make this one again.