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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 baked chicken breast, 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. Trust me, just see the popularity of my maple roasted carrots recipe. And then when you introduce garlic and Parmesan cheese into the equation, you elevate these roasted carrots to a whole new level of deliciousness. Thus, if you’re looking to get everyone at the table excited about oven roasted vegetables, just toss them with some garlic and butter and roast them – you’ll have a new favorite side dish in no time!
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.
Ingredients
- 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 & Black Pepper
- Grated Parmesan Cheese: Grated Parmesan cheese adds a rich, sharp, and salty flavor to the carrots.
- Chopped Fresh Parsley
Directions
- 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.
- 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.
- 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.
- Adding Cheese: Sprinkle in some grated parmesan cheese and give everything another good toss to mix it all together.
- 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.
Recipe Tips
- 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 of the parmesan carrots.
Common Questions
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.
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.
Serving Suggestions
- As a Side Dish: Serve carrots alongside roasted or grilled meats such as chicken thighs, roast beef, or pork loin.
- With Seafood: The buttery garlic and Parmesan flavor complements this grilled swordfish, or serve them up with my amazing branzino recipe.
- With Other Roasted Vegetables: Combine the roasted carrots with my roasted turnips recipe or other roasted vegetables like oven roasted Brussels sprouts or sweet potato wedges for a mixed vegetable side.
- Over Pasta or Risotto: Cut the carrots into smaller pieces and serve them over olive pesto pasta or lemon parmesan risotto for a vegetarian main course option.
Storing & Reheating
- To store leftover roasted carrots, transfer them to an airtight container and keep them in the refrigerator for 2-3 days.
- To reheat, you can warm them in the oven at 350°F for about 10 minutes.
- To freeze, place the cooled parmesan carrots in a freezer-safe bag and freeze for up to 2 months.
ENJOY!
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Parmesan Garlic Roasted Carrots
Ingredients
- 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
- ⅓ cup grated parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- 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.
Notes
- 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.
Nutrition
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.
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.
I’m very glad you and your family enjoyed it! Thank YOU! ๐
THESE CARROTS LOOKS DELICIOUS. I CANT WAIT TO TRY THEM.
I hope you’ll enjoy it! Thank YOU! ๐
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.
I’m glad you enjoyed it! Thank YOU! ๐
I want to try hear. They look delicious. On the Nutrition Facts it says Per Serving, but it doesnโt say the serving size. Can you please let me know what it is? Thank you ๐
Hi!
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.
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!
Can I make these 1 day in advance and just warm them up on the day I want to serve them?
Hi!
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.
So easy to make and absolutely delicious.
Thank YOU! I’m very glad you enjoyed it! ๐
Delicious
Thank YOU! ๐
These were absolutely delicious. I’m generally not a cooked carrot proponent but these were fantastic.
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
Could garlic powder be substituted for the fresh garlic? If so, what amount would you suggest?
What is a serving size? They look great but Iโm on WW green and 7 points for a side dish is very high. Any suggestions for cutting back the points? Thanks
Hi!
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.
Could I use baby carrots?
Thanks,
Rita
Hi!
Yes, absolutely. Cooking time might vary a little, so just start checking for doneness around the 15 minute mark.