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.
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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!
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Garlic Parmesan Roasted Carrots 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!
- 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
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Preheat oven to 200°C | 400°F and spray a baking sheet with cooking oil spray.
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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.
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Remove from oven and serve immediately. Top with fresh parsley if desired.
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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!
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!
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.
Karina says
OH YAY! Let me know what you think! Thanks so much for choosing one of my recipes!
Ariana Sullivan says
Looks amazing and Tasty! Carrot recipe always favorite for me. I will try it soon!