Garlic Parmesan Roasted Carrots take 5 minutes to prep, then throw them in the oven for a delicious side!
I don’t know about you but I LOVE crunching on raw carrots sticks more than eating them roasted. HowEVER, these Garlic Parmesan Roasted Carrots have changed my mind!
Roasted carrots get a huge make over with the addition of Panko breadcrumbs for added crunch. So unbelievably easy to throw a handful of simple ingredients together – olive oil, garlic, parmesan cheese and breadcrumbs. Sprinkle over some parsley and that’s it. A simple recipe for your dinner table! Or enjoy them as a snack!
How do I roast carrots in the oven?
They take 20-25 minutes in the oven depending on thickness.
Do I have to peel carrots to roast them?
No! Not at all. If leaving their skins on, just scrub them clean to remove dirt.
Do I have to boil carrots before roasting them?
No! Not in this recipe! Just throw all of the ingredients together and roast!
These Garlic Parmesan Roasted Carrots will become your new favourite!
More sides!
Easy Creamy Mashed Potatoes Recipe
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 (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 200°C | 400°F and spray a baking sheet with cooking oil spray.
- Arrange carrots on sheet. Pour over the olive oil, then add the 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.
Elisheva says
March 26, 2019 atLove 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!
Josie Powell says
March 19, 2019 atWant to try them all, making the mushroom one tonight with the carrots as a side dish
Amanda P says
March 13, 2019 atI 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
January 17, 2019 atHi! Can you use baby carrots found in a bag in the produce section?
Rob says
December 19, 2018 atCan you use a baking dish instead of a baking sheet? It seems the baking dish would be easier.
Karina says
December 19, 2018 atAbsolutely Rob. Both work great!
Jane Feinberg says
December 19, 2018 atI 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
December 19, 2018 atYou’re very welcome Jane! I’m so glad you liked them!
Kathryn M. says
August 15, 2018 atWhen 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
August 17, 2018 atYes, 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
July 2, 2018 atLooked 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
May 13, 2018 atLooks amazing and Tasty! Carrot recipe always favorite for me. I will try it soon!
Karina says
May 14, 2018 atOH YAY! Let me know what you think! Thanks so much for choosing one of my recipes!