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Some side dishes just work with almost anything, and these Parmesan Roasted Carrots are one of them. The carrots roast until tender with lightly browned edges, while garlic and Parmesan give them plenty of savory flavor. They’re easy enough for a weeknight dinner but also fit right in with a holiday meal. Best of all, they’re on the table in about 30 minutes.
No. You can leave the peel on if you prefer. Scrub the carrots thoroughly, dry them, and then slice them into spears. Peeling gives the finished carrots a slightly smoother texture.
Yes. Baby carrots can work, but thicker ones may need a few extra minutes in the oven. Cutting large baby carrots in half lengthwise will help them cook more evenly.
You can, although freshly grated Parmesan usually melts and browns better. Either will work for a quick side dish.
These carrots pair well with chicken, pork chops, steak, pot roast, turkey, ham, or other roasted meats. They also make an easy vegetable side for pasta or casserole dinners.
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Ingredient Notes
- Carrots: Cut the carrots into similar-sized spears so they cook evenly.
- Garlic: Fresh minced garlic adds savory flavor to the carrots as they roast.
- Oil: Helps the carrots roast and gives the Parmesan something to cling to.
- Salt and pepper: Season to taste.
- Parmesan cheese: Adds a salty, cheesy coating that browns as the carrots roast.
How to Make Parmesan Roasted Carrots
- 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.
