Crispy Parmesan Roasted Carrots with a hint of garlic take only 5 minutes to prep. Throw them in the oven for a delicious side dish!
Carrots get a huge make over with the addition of Panko breadcrumbs for added crunch. It’s so unbelievably easy to throw a handful of simple ingredients together — olive oil, garlic, parmesan cheese and breadcrumbs. Sprinkle over some parsley and have Parmesan roasted carrots on your table in no time.
A deliciously easy vegetable side dish for your dinner menu or enjoy them as a snack!
ROASTED CARROTS
Roasted with a crispy saltiness on the outside, slightly carmelized on the edges and tender on the inside, these crispy garlic parmesan roasted carrots are super easy to make. With sweet and salty results, your entire family will love the flavour and will want them time and time again.
HOW DO I ROAST CARROTS IN THE OVEN?
Just a handful of steps for CRISPY parmesan roasted carrots of your dreams:
- Arrange carrots on baking sheet.
- Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper.
- Toss all ingredients together to completely coat the carrots.
- Spread out and bake for 20-25 minutes or until tender.
- Toss with a spatula half way through.
They take 20-25 minutes in the oven depending on thickness.
DO I HAVE TO PEEL THEM BEFORE ROASTING?
No, not at all. If leaving their skins on, just scrub them clean to remove dirt. Of course, it’s personal preference!
We sometimes leave skins on if we’re rushed for time, however, I do prefer the taste of peeled carrots, especially in this parmesan roasted carrots recipe.
DO I HAVE TO BOIL BEFORE COOKING?
No. The beauty of this recipe is you throw all of the ingredients together on your baking sheet and let the oven do the work for you.
MORE SIDE DISH RECIPES
Easy Creamy Mashed Potatoes Recipe
Honey Garlic Butter Roasted Carrots
Garlic Butter Smashed Sweet Potatoes
Crispy Broccoli Parmesan Fritters
Garlic PARMESAN ROASTED CARROTS
Ingredients
- 2 pounds (1kg) carrots, washed and halved
- 1/4 cup olive oil
- 4 large cloves garlic, minced (or 1 tablespoon minced garlic)
- 1/4 cup grated parmesan cheese
- 2 tablespoons Panko bread crumbs, (or normal breadcrumbs)
- Salt and pepper, to taste
- Fresh chopped parsley, optional
Instructions
- Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.
- Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula half way through.
- Remove from oven and serve immediately. Top with fresh parsley if desired.
Linda says
Linda says
August 14, 2022 at 7:10 am
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OK, no propane on hand for camper oven, but I threw the ingredients on the grill side of my electric cooker and at the last minute couldn’t resist adding some sliced breast meat that I carved from a Walmart roasted chicken and a few slices of pineapple for a complete stovetop roasted meal. Delicious! Thanks so much.
Jeanne says
Hi going to try and make the and make these carrots for Thanksgiving dinner today! Will let u know how they came out. e
Althea Waters says
Although I am not a carrot fan; this was a quick and easy dish which tasted good. I chose to put it in for 25 minutes total for a little charred flavor. It was soft in twenty.
Jessica says
How much salt and pepper?
Stephanie Faron says
I made these for a dinner party. I used multi colored carrots from Trader Joe’s. Everyone loved them. They were very tasty.
Elisheva says
Love this quick easy side dish. Had for Sunday dinner and even the 9 & 7 year grandkids ate it! I cut the carrots a little smaller and threw in several whole cloves of garlic rather than mincing 1 or 2 and thus simplified the dish further. Cooked the carrots on the grill while our small oven was occupied with Yorkshire puddings. The carrots cooked in half the time and were delicious. Thanks for this recipe, it’ll be part of our reportoir from now on!
Susie says
Can I put the carrots in a zip lock bag and roast tomorrow?
Karina says
Yes, perfect!
Josie Powell says
Want to try them all, making the mushroom one tonight with the carrots as a side dish
Fikile says
My family couldn’t have enough of the carrots.
Thank you
Amanda P says
I know I’m late to the party, but your recipe popped up tonight when I was looking for a way to use up a bunch of carrots and parsnips. I had everything but the parmesan cheese, and they were still AWESOME! They got a slightly carmelized flavor along with crispy saltiness, so very good! Thanks for the recipe; it’s first on the favorites list now, for sure!
Laura says
Hi! Can you use baby carrots found in a bag in the produce section?
Rob says
Can you use a baking dish instead of a baking sheet? It seems the baking dish would be easier.
Karina says
Absolutely Rob. Both work great!
Jane Feinberg says
I made this with the carrots..and it was great.I made it again with carrots and broccoli and cauliflower florets….even better !!! A big hit with company and so easy to make…thank you!!Jane
Karina says
You’re very welcome Jane! I’m so glad you liked them!
Kathryn M. says
When you say halved, should the carrots be halved lengthwise? I’m afraid with the carrots that I find in the grocery store, they aren’t petite and thin like from a garden- they’re more like orange cones, with one end being much larger than the other. Thanks so much, I love your recipes! They’re elegant and easy!
Karina says
Yes, I like to cut them in half long ways but you can always leave them as is just so they are all the same when baking. Hope you enjoy!
Joan Johnson says
Looked good in the picture. I made this in a cast iron skillet, browning the carrots when they were soft. Too hot to use the oven. Delicious.
Ariana Sullivan says
Looks amazing and Tasty! Carrot recipe always favorite for me. I will try it soon!
Karina says
OH YAY! Let me know what you think! Thanks so much for choosing one of my recipes!