Roasted Garlic Parmesan 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!
A DELICIOUS WAY TO MAKE ROASTED CARROTS
A great vegetable side to any meat, this simple Roasted Garlic Parmesan Carrots recipe is the most versatile side dish. It goes great with holiday meats, like Honey Mustard Glazed Ham, or with quick weeknight dinners, like this Creamy Lemon Parmesan Chicken.
Butter and salt intensify the natural sweetness of the carrots, but add some garlic and parmesan cheese to the mix, and you’ve got yourself a new favorite veggie side dish. I’ve always said; if you need a way to get your people to eat their vegetables, just add some garlic and butter to the veggies, and throw them in the oven.
…ON a rimmed baking sheet. To be clear. 😊
HOW TO MAKE ROASTED CARROTS
Years ago I posted my recipe for Garlic Butter Roasted Carrots and since then, the emails have poured in with rave reviews. I also get a lot of questions about how to add cheese to the carrots, or if there’s a shortcut to the garlic butter sauce. With this recipe, I hope to answer those questions.
- First, you want to scrub and clean the carrots.
- Cut up the carrots in halves or thirds and place them in a large mixing bowl.
- In the meantime, melt 4 tablespoons butter in the microwave.
- Whisk seasonings, salt, pepper, and garlic into the melted butter, and pour over the carrots; toss to coat. I usually just use my hands for this part.
- Add grated parmesan cheese; and toss again.
- Transfer to a baking sheet and cook.
HOW LONG DOES IT TAKE TO COOK CARROTS IN THE OVEN?
- Spread carrots on a rimmed baking sheet and cook in a 425F degree oven for 20 to 25 minutes, or until tender. Mix carrots around half way 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 carrots before cooking. It’s a personal preference; sometimes I do, other times I don’t.
CAN CARROTS BE COOKED AHEAD OF TIME?
- Absolutely! Roast your carrots in the oven a day or two in advance and keep them in the fridge in an airtight container.
- When ready to serve, spread the carrots on a rimmed baking sheet and reheat in a 425F degree oven for 5 minutes.
Roasted to a sweet and tender perfection, these garlic parmesan carrots are an easy to make side dish for Easter, and they take only 5 minutes to prep. 👍
MORE SIDE DISH RECIPES
- Honey Garlic Butter Roasted Carrots
- Spinach and Garlic Potato Patties
- Garlic Parmesan Sugar Snap Peas
- Garlic Parmesan Roasted Vegetables
ENJOY!
TOOLS USED IN THIS RECIPE
Roasted Garlic Parmesan 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
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/3 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 425F.
- Grease a rimmed baking sheet with cooking spray or line it with foil; set aside.
- Place prepared carrots in a large mixing bowl; set aside.
- Melt 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 grated parmesan cheese and mix until combined.
- Transfer carrots to prepared baking sheet.
- Bake for 20 to 25 minutes, or until tender. Mix around half way through cooking.
- Remove from oven.
- Taste for seasonings and adjust accordingly.
- Sprinkle with fresh parsley and serve.
Notes
- Roast carrots in the oven a day or two in advance and keep them in the fridge in an airtight container.
- When ready to serve, spread the carrots on a rimmed baking sheet and reheat in a 425F degree oven for 5 minutes.
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! 🙂
THESE CARROTS LOOKS DELICIOUS. I CANT WAIT TO TRY THEM.
I hope you’ll enjoy it! Thank YOU! 🙂
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! 🙂
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 😀
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! 🙂
Delicious
Thank YOU! 🙂
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! 🙂
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 I’m 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.