Go Back
–+ servings
Top view of Garlic Parmesan Roasted Carrots
Print Recipe
5 from 19 votes

Garlic PARMESAN ROASTED CARROTS

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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Sides
Cuisine: American
Keyword: carrots, Parmesan roasted carrots, roasted carrots
Servings: 6 people
Author: Karina Carrel

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
US - Metric

Instructions

  • Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.
    Preheating the oven to the right temperature is key to making perfect garlic parmesan roasted carrots
    • Let the oven fully preheat before adding the carrots. Starting them in a hot oven helps the edges brown and gives the parmesan breadcrumb coating a better chance to crisp up.
  • 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.
    • Keep the carrots in a single layer with a little space between them. If the pan is overcrowded, they can steam instead of roast, which makes it harder to get those golden, crispy edges.
  • Remove from oven and serve immediately. Top with fresh parsley if desired.
    Freshly made garlic parmesan roasted carrots topped with parsley and ready to serve

Notes

Make Ahead, Storage, Freezing And Reheating

You can peel and cut the carrots up to 2 days ahead and keep them in an airtight container in the refrigerator. Wait until you are ready to roast before adding the garlic, parmesan, and breadcrumbs so the coating stays fresh and dry.
Let any leftover carrots stop steaming, then refrigerate them promptly in an airtight container for up to 3 to 4 days. They can also be frozen for up to 2 months, although the carrots will be softer and the coating may lose some of its crunch once thawed.
For the best texture, reheat the carrots on a baking sheet at 400°F (200°C) until hot and crisp around the edges. An air fryer also works well. The microwave is faster, but it will make the breadcrumb coating softer. Reheat leftovers until they reach 165°F (74°C).
 

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