Roasted Parmesan Carrots
Carrots don’t have to be boring, especially when they’re roasted parmesan carrots! An easy side dish, the sweet and slightly caramelized texture of these carrots pairs well with chicken, fish, and red meat.
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Roasted Parmesan Carrots
Carrots may be loaded with nutrients, but they haven’t exactly earned a reputation as the most exciting vegetable around. I don’t think I’ve ever heard anyone declare, “Yay! Carrots for dinner!” and that goes for me. Although I still don’t do cartwheels at the mention of this humble veggie, I do perk up a little like an alert Golden Retriever when I know I’ll be eating these roasted parmesan carrots.
These carrots are easy to make and practically foolproof. You just want to ensure you cook them until they’re nice and fork-tender so that the roasted flavor seeps all the way through. Sprinkle them with granulated garlic, fresh thyme, and, of course, parmesan (Pecorino Romano or Parmigiano Reggiano is recommended here), and you’ll be making these on repeat.
Ingredients You’ll Need
- Whole Carrots
- Extra Virgin Olive Oil
- Granulated Garlic
- Fresh Thyme
- Grated Parmesan
Why You’ll Love These Roasted Parmesan Carrots
They cook quickly: All you need is a maximum of 30 minutes — not counting the 10 to 15-minute prep — and you’ll have a tasty side dish in no time.
They might encourage your kids to eat their veggies. If your kids aren’t fans of vegetables, these roasted carrots — with their enhanced sweetness and salty punch from the cheese — might get them to change their tune (even if just for one day).
Pro Tips
Be sure to cut the carrots about the same size: This will ensure even cooking. If the tops of your carrots are especially fat, cut them so they’re similar in size to those cut from the “skinnier” ends.
Suggestions for Variations and Substitutions
- If you have only dried thyme, use 1/2 to 1 teaspoon.
- You can use any fresh or dried herbs you like or have on hand. Parsley, chives, and marjoram are all good options.
- You can use fresh garlic if you’d like. Either grate or mince it and add it to the pan during the last five minutes or so of cooking time.
Leftovers
Store in an airtight container in the refrigerator, and consume within three to five days. Reheat the carrots in the oven to help them crisp up again. I don’t recommend freezing them.
If you’re looking for more tasty side dishes, you may like this potato-tomato casserole with Gruyère.
Looking for more vegetarian ideas? Try my Italian peppers with olives and breadcrumbs.
Roasted Parmesan Carrots
Ingredients
- 2 pounds whole carrots
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon granulated garlic
- 2 teaspoons fresh thyme
- 2 tablespoons grated parmesan (Recommended: Pecorino Romano)
Instructions
- Preheat the oven to 400F.
- Meanwhile, peel the carrots, slice them down the middle lengthwise, and cut them into 1 and 1/2" pieces. If the bottoms of the carrots are very skinny, don't bother cutting them in half lengthwise. Toss the carrots in a large sheet pan with the olive oil, garlic, thyme, parmesan, and some salt and pepper. Roast them in the oven for about 30 minutes, until they're fork tender. Taste and adjust for salt. If you'd like, garnish the carrots with more fresh thyme and Parmesan, as the cheese can sometimes mellow when it cooks. Enjoy!