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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!

This close-up shot image of showcases a tantalizing dish of roasted carrots. Tightly packed together on a baking sheet, the carrots are a vibrant orange, glistening with a delicious glaze. A scattering of herbs, likely parsley, adds a touch of green and hints at a savory flavor profile. The edges of some carrots are slightly caramelized, promising a delightful sweetness and crunch.

ROASTED CARROTS

Roasted with a crispy saltiness on the outside, slightly caramelised 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. Other crumbed dishes I’d recommend trying are the Garlic Parmesan Crumbed Fish and  the Beer Batter Crumbed Shrimp.

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.

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Garlic Parmesan Roasted Carrots

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. A great idea would be pairing it with our Garlic Butter Baked Salmon. This combination will surely elevate your meal to the next level!

MORE SIDE DISH RECIPES

Easy Creamy Mashed Potatoes Recipe
Honey Garlic Butter Roasted Carrots
Garlic Butter Smashed Sweet Potatoes
Crispy Broccoli Parmesan Fritters

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5 from 15 votes

Garlic PARMESAN ROASTED CARROTS

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 people
Garlic Parmesan Roasted Carrots with the addition of Panko breadcrumbs for added crunch! A simple recipe for your dinner table, or enjoy them as a snack!
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Ingredients 
 

  • 2 pounds carrots washed and halved
  • 1/4 cup olive oil
  • 4 cloves garlic large, minced, or 1 tablespoon minced garlic
  • 1/4 cup parmesan cheese grated
  • 2 tablespoons Panko bread crumbs or normal breadcrumbs
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 1 tablespoon fresh 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.

Notes

Tip: If you’re wanting your carrots to take on more of an earthy flavour, leave the skins on. 

Nutrition

Calories: 174kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 203mg | Potassium: 506mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25.348IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
 
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5 from 15 votes (1 rating without comment)

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34 Comments

  1. Stephanie Faron says:

    5 stars
    I made these for a dinner party. I used multi colored carrots from Trader Joe’s. Everyone loved them. They were very tasty.

  2. 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!

    1. Susie says:

      Can I put the carrots in a zip lock bag and roast tomorrow?

      1. Karina says:

        Yes, perfect!

  3. Josie Powell says:

    Want to try them all, making the mushroom one tonight with the carrots as a side dish

    1. Fikile says:

      My family couldn’t have enough of the carrots.
      Thank you

  4. 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!

  5. Laura says:

    Hi! Can you use baby carrots found in a bag in the produce section?

  6. Rob says:

    Can you use a baking dish instead of a baking sheet? It seems the baking dish would be easier.

    1. Karina says:

      Absolutely Rob. Both work great!

  7. 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

    1. Karina says:

      You’re very welcome Jane! I’m so glad you liked them!

  8. Kathryn M. says:

    5 stars
    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!

    1. 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!

  9. Joan Johnson says:

    5 stars
    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.

  10. Ariana Sullivan says:

    5 stars
    Looks amazing and Tasty! Carrot recipe always favorite for me. I will try it soon!

    1. Karina says:

      OH YAY! Let me know what you think! Thanks so much for choosing one of my recipes!