Parmesan Roasted Carrots
These Parmesan Roasted Carrots will become one of your favorite vegetables side dishes. Crunchy and salty on the outside, tender and sweet on the inside.
Servings: 6
Calories: 127kcal
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.
Video
Notes
Helpful Tips
- Cut the carrots evenly. Try to keep the spears close to the same thickness so smaller pieces don’t finish cooking before the larger ones.
- Give them room. Spread the carrots into a single layer instead of piling them on top of each other. This helps them roast rather than steam.
- Use freshly grated Parmesan if you have it. It melts and coats the carrots nicely.
- Check them early if your carrots are thin. Smaller spears may be tender before the full 20 minutes.
- For more browning, leave a little room between the carrot pieces on the baking sheet.
Nutrition
Calories: 127kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 238mg | Potassium: 491mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25324IU | Vitamin C: 9mg | Calcium: 150mg | Iron: 1mg