Description
These Garlic Parmesan Roasted Carrots are tender, caramelized, and bursting with flavor! Perfectly roasted with olive oil, fresh garlic, and grated Parmesan cheese, they’re an easy side dish that pairs beautifully with any main course. Ready in just 35 minutes!
Ingredients
Scale
- 2 pounds carrots, peeled and cut into 3-inch sticks (about ½-inch thick)
- 3 tablespoons extra virgin olive oil
- 4-5 cloves garlic, minced
- ½ cup freshly grated Parmesan cheese, divided
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: pinch of red pepper flakes for heat
Instructions
- Preheat Your Oven – Position the oven rack in the center and preheat to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.
- Prepare the Carrots – Peel the carrots and cut them into uniform sticks, about 3 inches long and ½-inch thick. Keeping them similar in size ensures even roasting.
- Season the Carrots – In a large mixing bowl, combine the carrot sticks, olive oil, minced garlic, half of the Parmesan cheese (¼ cup), thyme, salt, and black pepper. Toss everything together until the carrots are evenly coated.
- Arrange on Baking Sheet – Spread the seasoned carrots in a single layer on the prepared baking sheet. Make sure they’re not overcrowded—leave a little space between each carrot stick so they roast instead of steam.
- Roast First Side – Place the baking sheet in the preheated oven and roast for 12-15 minutes until the bottoms begin to caramelize and turn golden brown.
- Flip and Continue Roasting – Remove the pan from the oven and use tongs or a spatula to flip the carrots over. Return to the oven and roast for another 10-12 minutes until the carrots are tender when pierced with a fork and have caramelized edges.
- Add More Cheese – Remove the carrots from the oven and immediately sprinkle with the remaining ¼ cup of Parmesan cheese while they’re still hot. The residual heat will melt the cheese slightly.
- Garnish and Serve – Transfer the roasted carrots to a serving platter, sprinkle with fresh chopped parsley, and serve immediately while hot. Enjoy!
Notes
- Carrot Size: Try to cut carrots into similar sizes for even cooking. Thinner carrots will cook faster, so adjust accordingly.
- Don’t Overcrowd: If your baking sheet is crowded, use two sheets. Overcrowding causes steaming instead of roasting.
- Crispier Carrots: For extra crispy edges, increase the oven temperature to 450°F and watch closely to prevent burning.
- Make it Vegan: Substitute Parmesan with nutritional yeast for a dairy-free version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: About 1 cup (⅙ of recipe)
- Calories: 145
- Sugar: 6g
- Sodium: 385mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 8mg