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Parmesan Garlic Roasted Carrots

Parmesan Garlic Roasted Carrots tossed with the most flavorful garlicky and buttery parmesan cheese coating. The carrots come out sweet, tender, and really delicious. One of my family’s favorite ways to enjoy carrots!

Delicious Garlic Roasted Carrots With Parmesan

Garlicky roasted carrots are completely transformed with the introduction of Parmesan. All it takes is a quick mix of a few basic ingredients — butter, garlic, Parmesan cheese, salt, and pepper, and you’ll have Parmesan roasted carrots ready for your table in no time. These roasted carrots are a fantastic vegetable side dish that complements nearly any meal. Whether you’re serving up a feast featuring Honey Mustard Glazed Ham or whipping up a quick weeknight dinner like Creamy Lemon Parmesan Chicken, these garlicky Parmesan Roasted Carrots fit right in.

The combination of butter and salt works magic on the carrots, enhancing their natural sweetness. But when you introduce garlic and Parmesan cheese into the equation, you elevate these roasted carrots to a whole new level of deliciousness. Trust me, if you’re looking to get everyone at the table excited about their veggies, just toss them with some garlic and butter and roast them – you’ll have a new favorite side dish in no time!

Raw Carrots tossed with butter and grated parmesan cheese.

How To Roast Carrots

Roasted to a sweet and tender deliciousness, these garlic parmesan carrots are an easy-to-make side dish and they take only 5 minutes to prep.


  • Carrots: The carrots should be washed, scrubbed, and diagonally cut into about 3-inch pieces
  • Butter: The melted butter adds flavor and texture, amplifying the carrots’ natural taste.
  • Garlic: Garlic adds a big bold taste to the butter sauce, adding a savory twist that pairs just right with the sweet carrots.
  • Italian Seasoning: This mix provides a fragrant flavor that can transform a simple dish into something that tastes gourmet, giving it a warm, earthy, and slightly sweet taste.
  • Salt & Pepper
  • Grated Parmesan Cheese: Grated Parmesan cheese adds a rich, sharp, and salty flavor to the carrots.
  • Chopped Fresh Parsley


  1. Preparation: Start by washing and scrubbing the carrots clean. Cut them into halves or thirds, depending on their size, and place them in a large bowl.
  2. Butter Mixture: While preparing the carrots, melt 4 tablespoons of butter in the microwave. Then, whisk the Italian seasoning, salt, pepper, and garlic into the butter.
  3. Coating: Pour the butter mixture over the carrots and toss them until they’re well coated. Feel free to use your hands to get the job done right.
  4. Adding Cheese: Sprinkle in some grated parmesan cheese and give everything another good toss to mix it all together.
  5. Roasting: Once everything’s ready, transfer the carrots to a baking sheet. Roast them in a preheated oven at 425˚F for 20 to 25 minutes or until they’re tender and cooked to your liking.
Oven Roasted Carrots spread out on a baking sheet.

How Long Does It Take To Cook Carrots In The Oven?

Spread carrots on a rimmed baking sheet and cook in a 425˚F oven for 20 to 25 minutes or until tender. Mix carrots around halfway through cooking. 

Do You Need To Peel Carrots Before Roasting?

The short answer is NO. So long as they are washed and scrubbed, you do not need to peel the carrots before cooking. It’s a personal preference; sometimes I do, other times I don’t. 

Tips For Garlic Roasted Carrots

  • Size of Carrots: Try to cut the carrots into uniform sizes so they cook evenly. Consistent sizing will help ensure they all reach the perfect level of tenderness at the same time.
  • Don’t Skimp on Coating: Be generous with the garlic, butter, and parmesan coating. Make sure the carrots are well coated to infuse them with flavor.
  • Space Them Out: On the baking sheet, give the carrots some space. If they’re too close together, they may steam rather than roast.
  • Watch the Timing: Keep an eye on the carrots as they roast, as cooking times may vary depending on the size and thickness of the cuts.
  • Season to Taste: Feel free to adjust the seasonings to your taste preferences. You can add herbs like thyme or rosemary or sprinkle extra cheese on top during the last few minutes of roasting for an extra cheesy crust.
  • Reheating: If you need to reheat leftovers, doing so in the oven or on the stove rather than the microwave will help maintain the texture and flavor.
Roasted Carrots tossed with butter, garlic, and parmesan cheese and served in a big white bowl.

Serving Suggestions

More Side Dish Recipes


Roasting Carrots

Parmesan Garlic Roasted Carrots

Katerina | Diethood
An easy, family favorite roasted carrots recipe tossed with the most flavorful garlicky and buttery parmesan cheese coating.
4.98 from 35 votes
Servings : 6 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 2 pounds carrots, washed, scrubbed, diagonally cut into about 3-inch pieces
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon fresh ground black pepper
  • cup grated parmesan cheese
  • ¼ cup chopped fresh parsley


  • Preheat oven to 425˚F.
  • Grease a rimmed baking sheet with cooking spray or line it with foil and set aside.
  • Place prepared carrots in a large mixing bowl; set aside.
  • Melt the butter in the microwave. Once melted, add minced garlic, Italian Seasoning, salt, and pepper to the melted butter and whisk until thoroughly combined.
  • Pour the butter mixture over the carrots and toss to coat. Add in the grated parmesan cheese and mix until combined.
  • Transfer carrots to the baking sheet and arrange them in a single layer.
  • Bake for 20 to 25 minutes or until tender. Mix them around halfway through cooking.
  • Remove from oven. Taste for seasonings and adjust accordingly.
  • Sprinkle with fresh parsley and serve.


  • Cut Evenly: Try to cut the carrots into uniform sizes so they cook evenly.
  • Coat Well: Generously coat the carrots with garlic, butter, and parmesan for full flavor.
  • Space Out: Arrange the carrots in a single layer, allowing space on the baking sheet to avoid steaming.
  • Watch Time: Monitor roasting to avoid overcooking; times may vary.
  • Season to Taste: Adjust seasonings as needed, or add herbs and spices that you like.
  • Use Fresh Ingredients: Opt for fresh garlic and freshly grated parmesan.
  • Reheat Properly: Use the oven or stove to reheat so as to maintain texture and flavor.
  • Prepare Carrots Ahead Of Time: Roast the carrots in the oven a day before you need them, then store them in an airtight container in the fridge. When you’re ready to serve them, spread the carrots out on a rimmed baking sheet and reheat them in a 425°F oven for 5 minutes.
  • Storing Leftovers: You can keep any leftover carrots in the fridge in an airtight container for up to 2 days.


Calories: 157 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 24 mg | Sodium: 354 mg | Potassium: 512 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 25750 IU | Vitamin C: 12.9 mg | Calcium: 123 mg | Iron: 0.8 mg | Net Carbs: 11 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: carrots recipe, easter side dish, holiday recipes, roasted carrots, vegetables recipes, vegetarian recipe
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84 comments on “Parmesan Garlic Roasted Carrots”

  1. I’m not a huge fan of cooked carrots, but wanted to give these a try, and I’m so glad I did! These were delicious and I’ll be making them again. I think they’d be exquisite with a little bit of truffle oil, so I’ll try that next time!

    1. Hi! SO glad you liked the carrots! 😊 My husband adds truffle oil to everything, including these carrots, and he loves them!

  2. I am so delighted by the look of this dish. The carrots remain beautiful orange and the taste was absolutely devine. Not to much hassle to make (which is a plus for me). So final comment easy to make, look beautiful on the plate and to top it up – it taste so nice!
    Thank you

  3. Avatar photo
    Denise Irvine

    Five star. My husband wants me to make it weekly. It was absolutely delicious & so easy to prepare thank you for Sharing

    1. Katerina - Diethood
      Katerina Petrovska

      That’s wonderful to hear! I’m very glad you and your husband enjoyed it! Thank YOU! 🙂

  4. My family loved this recipe. My Dad is very picky with what he eats, he loved the carrots and asked for the recipe! Thank you for sharing it with us!

  5. This was simple, tasty and a perfect side. I only baked at 400° and still managed to burn my garlic (as I usually do) so I think I’ll try garlic powder next time.

  6. I had never tried roasting carrots but when I say this recipe I thought it sounded good. Well it came out delicious. The whole family liked it. I used baby carrots and baked them for 15 minutes in the 425 degree oven and they came out with the right amount of crunch that I was looking for.

  7. I’ve made these twice, and they are nicely roasted carrots, but the butter/garlic/parmesan slides right off the carrots to the bottom of the pan?
    How can I prevent this?

    1. I put my butter (and tallow) on the cookie sheet cold and stuck it in the hot oven for a minute to melt it all. Then dropped the chopped carrots on the sheet, sprinkled the seasoning over top, and rolled everything around on the sheet before putting back in the oven. Worked like a charm!

      1. I put the carrots in a large zip lock bag, added the melted butter and other ingredients so I could nicely coat every carrot, I left it in the bag in the fridge until I put them in the oven. They came out perfect!

  8. Grated Parmesan-
    Sounds delicious!
    Would that be grated fresh Parm, or the grated Parm in a canister, please?
    Thank you!

  9. A big hit for Thanksgiving dinner. A nice change. This will be my new go to carrot recipe…..thank you,

  10. I made these carrots for Christmas. They were a hit with everyone. I don’t usually make carrots for Christmas but wanted something different. Thank you.

    1. Finally, someone who makes carrots the way I do!! So many recipes for honey or maple syrup carrots. They are sweet enough when roasted. I have been roasting mine with butter, garlic, and parmesan for years. Thanks for sharing this delicious recipe! And if you don’t want to cut and slice them, use baby carrots.

  11. I want to try hear. They look delicious. On the Nutrition Facts it says Per Serving, but it doesn’t say the serving size. Can you please let me know what it is? Thank you 😀

    1. Katerina - Diethood
      Katerina Petrovska

      The recipe calls for 2 pounds of carrots between 6 people (servings), so the serving size is a bit over 5 ounces, and this includes the butter and rest of the ingredients.

  12. Has anyone eaten this as part of the 21 Day fix? If so can you tell me what color besides green containers I count this as? Thank you!

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, that will work. Just refrigerate them covered, and then take them out of the fridge about 20 minutes before you’re ready to reheat them.

  13. These were absolutely delicious. I’m generally not a cooked carrot proponent but these were fantastic.

  14. What is a serving size? They look great but I’m on WW green and 7 points for a side dish is very high. Any suggestions for cutting back the points? Thanks

    1. Katerina - Diethood
      Katerina Petrovska

      I just recalculated this for WW Green and it comes out to 4 points, not 7. I will make the changes asap.
      To answer your question, the recipe is for 2 pounds of carrots to be divided among 6 (servings), which comes out to a little more than 5 ounces per person.

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, absolutely. Cooking time might vary a little, so just start checking for doneness around the 15 minute mark.

  15. I have made this recipe at least 10 times now. Absolute perfection every time. A true family staple! Thank you for this recipe. 🙂

    1. Katerina - Diethood
      Katerina Petrovska

      I advise not to, but you absolutely can, however cooked carrots lose their firmness and texture when you freeze them. In as far as freezing them raw, again, I suggest not to because, to preserve flavor and texture, you want to blanch veggies before freezing.

  16. OK today’s Monday can I put these carrots all together put everything on them put them in a zip seal lock bag and wait and cook them Thanksgiving day

      1. These are really good! After making the butter mix I had too much for the amount of carrots so I used the rest to fry pork chops. Super good!

    1. QUESTION: my current supply of carrots are on their way out; close to being considered bad. How critical is the freshness??
      Thank you in advance!

      1. Katerina - Diethood
        Katerina Petrovska

        I obviously can’t “tell” how fresh they are, but I would definitely go for it and make them. I would also pay close attention to the cooking time – they might need less time if the raw carrots have already softened up a bit.

  17. I bet the garlic and parmesan really give these already flavorful carrots, a nice touch! Perfect side dish and snack!

    1. I would like to make this for a pot luck lunch at work. How would you recommend reheating this? Would a slow cooker work? Thank you!

      1. As far as I know, reheating food in a slow cooker is not recommended. You can reheat them in a preheated oven; spread the carrots on a rimmed baking sheet and reheat in a 425˚F degree oven for 5 minutes. You can also reheat them in the microwave for about a minute or until heated through.

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