You are here: Home / Recipes / Parmesan Roasted Carrots Recipe

SEPTEMBER 2, 2019 BY KARINA 13 COMMENTS

parmesan roasted carrots recipe

! " # $ % & '

Jump to Recipe Print Recipe

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.

my latest videos

00:00 / 01:01

Cheap Flight Tickets

Use Coupon Code TAB50 & Save Up To $50. Book BOOK NOW
Today! CheapOair.com

A deliciously easy vegetable side dish for your dinner menu or enjoy them
as a snack!

RM 108.03
SHOP NOW

roasted carrots
Roasted with a crispy saltiness on the outside, slightly carmelized 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.

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.

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.

more side dish recipes

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

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!

PRINT SAVE

PREP: COOK: TOTAL:

5 MINS 25 MINS 30 MINS

SERVES: 6 PEOPLE

INGREDIENTS
2 pounds (1kg) carrots, washed and halved
1/4 cup olive oil
4 large cloves garlic, minced (or 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 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.

NUTRITION
Calories: 176kcal | Carbohydrates: 18g |
Protein: 4g | Fat: 11g | Saturated Fat: 2g |
Cholesterol: 4mg | Sodium: 193mg | Fiber:
4g | Sugar: 7g Cheap Flight Tickets
Great Deals on 600+
Airlines. Book Today!

other recipes you may like

Parmesan Zucchini

Creamy Garlic
Parmesan Mushroom
Honey Garlic Butter Roasted Carrots Chicken & Bacon

Cheesy Garlic Crispy Garlic

Slow Cooker Pot Roasted Brussels Parmesan Salmon
Roast Sprouts Recipe (+ VIDEO)

! " # $ % & '

FILED UNDER: CHRISTMAS

TAGGE D W I TH : butter, car rots, garlic , parmesan , ro as t, side, side dish, vegetables

!
S U B S C R I B E TO C A F E D E L I T E S F O R F R E E A N D R E C E I V E
R E C I P E S ST R A I G H T I N TO Y O U R I N B O X !

E-Mail Address SUBSCRIBE!

« MEAL PLAN WEEK 52 Butter Seared Lobster Tails »

comments

Elisheva says

March 26, 2019 at

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!

Reply

Josie Powell says

March 19, 2019 at

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

Reply

Amanda P says

March 13, 2019 at

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!

Reply

Laura says

January 17, 2019 at

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

Reply

Rob says

December 19, 2018 at

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

Reply

Karina says

December 19, 2018 at

Absolutely Rob. Both work great!

Reply

Jane Feinberg says

December 19, 2018 at

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

Reply

Karina says

December 19, 2018 at

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

Reply

Kathryn M. says

August 15, 2018 at

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!

Reply

Karina says

August 17, 2018 at

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!

Reply

Joan Johnson says

July 2, 2018 at

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.

Reply

Ariana Sullivan says

May 13, 2018 at

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

Reply

Karina says

May 14, 2018 at

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

Reply

leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Comment

Name *

Email *

Website

P O S T CO M M E N T

This site uses Akismet to reduce spam. Learn how your comment data is processed.

LOOKING FOR A RECIPE? SEARCH HERE!

Search this website "

HEY GOOD FOOD LOVERS! IT’S NICE TO SEE YOU!

Welcome! My name is Karina and this is my internet

kitchen hang-out. A self-confessed balanced
foodie sharing some waistline friendly recipes that are
full of flavour. Life is too short for bland and boring. …

!READ MORE

CONNECT WITH KARINA – CAFE DELITES

S U B S C R I B E TO C A F E D E L I T E S F O R F R E E A N D R E C E I V E
R E C I P E S ST R A I G H T I N TO Y O U R I N B O X !

E-Mail Address GO!

CO N N E CT W I T H K A R I N A – C A F E D E L I T E S

ARCHIVES C AT E G O R I E S
Search this website "
Select Month Select Category