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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.
So delicious! Try adding your own fresh herbs or flavored oils to these tasty carrots.
This looks so delicious! Iโm going to make this for Easter on Sunday. I accidentally cut the carrots horizontally at an angle, will they cook the same?
Looking forward to making this!
Yes, that’s totally okay. Enjoy and have a great Easter!
I have made these multiple times. My family loves them and I usually have all of the ingredients on hand. Thanks for sharing the recipe!
I’m so glad to hear your family loves them and that the recipe is convenient for you! It’s wonderful to know it’s become a go-to. Thank you for sharing your experience! ๐
These were absolutely amazing. The was invited to a dinner and I was to make a vegetable, all I could think of is how am I going to keep a vegetable warm for this dinner. I made them and put in crock pot on warm and it was a vegetable success. Everyone asking for the recipe.
That’s fantastic to hear! Using a crockpot to keep the vegetables warm was a clever solution, and it’s great that everyone enjoyed them so much they wanted the recipe. Sounds like your dish was a hit! Thank YOU! ๐
These are so delicious! Made these tonight for my husbands birthday dinner, along with a Delmonico Steak, and Baked Potato. Better than going out for dinner! My go to recipe for carrots-from now on! Thank you so much for posting this recipe! Yummy! ๐๐๐
I’m happy to hear the carrots were a hit for your husband’s birthday dinner! It sounds like you created a wonderful meal at home. I’m so glad this will be your go-to recipe for carrots. You’re very welcome, and I’m happy you found the recipe enjoyable. Yummy indeed! ๐ Thank YOU!
These carrots are very good and I will make them again. However, I cut each carrot into thirds and it took a long time to cook them. Ended up finishing then in the microwave. My question is are you supposed to cut the carrots in thirds the long way?
Step 5; when I added the Parmesan to the buttered carrots and mixed, the butter and Parmesan combined into balls and came off the carrots. This was a mess to attempt to rub the butter/Parmesan onto the carrots.
Were the carrots cold/just out of the fridge? Another possibility might be an imbalance between the grated parmesan and butter โ either too much parmesan or too little butter.
It would be nice if youโd told in the comments to MAKE SURE your carrots are NOT cold! The butter starts to harden before you even put the Parmesan cheese on. Then basically, you have clumps like the other person said. They were still good, but could have made things easier if Iโd known.
I made these the other night. I thought 2lbs of carrots were way too much. So, I decided to make half. Well, I can tell you I was wrong. Definitely should have made all 2lbs. They were ABSOLUTELY fantastic. Now I am sorry I didnโt. Will definitely make again and ALL 2lbs.
It’s great to hear that the carrots turned out to be a hit, even more than expected! I am hosting Easter again this year, and everyone has already put in their order for me to make these specific carrots. ๐
Can you cook these in an air fryer?
I haven’t tried this specific recipe in an air fryer, but based on my experience with cooking other carrots in the air fryer, the results are usually great. For this recipe, I’d suggest cooking the carrots at 400ยฐF for about 5 to 6 minutes on each side or until they reach your desired level of tenderness. For reference, you can follow this recipe: https://diethood.com/air-fryer-carrots/
I skipped the butter, and used extra virgin olive oil. This is a new healthy favorite!!