Roasted Parmesan Carrots
Carrots don’t have to be boring, especially when they’re roasted Parmesan carrots! An easy side dish, these sweet and slightly caramelized carrots pair well with chicken, fish, and red meat.
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Carrots may be loaded with nutrients, but they haven’t exactly earned a reputation as the most exciting vegetable in existence. But roasted Parmesan carrots? With their sweet caramelization dusted with sharp Parmesan cheese, they make a delicious side dish to just about anything (like these grill pan chicken thighs).
These carrots are super easy to make and practically foolproof. You just want to ensure you cook them until they’re fork-tender so that the roasted flavor seeps all the way through. Sprinkle them with garlic powder, fresh thyme, and, of course, Parmesan (Pecorino Romano or Parmigiano Reggiano is recommended here), and you’ll be making these on repeat.
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 kick from the cheese—might get them to change their tune (even if just for one day).
Key Ingredients
- Whole Carrots: You can also use baby carrots and slice them in half, but I think it’s easier to work with 2 pounds of whole carrots instead.
- Grated Parmesan: You can use any Parmesan you like, but I recommend using a high quality sharp cheese like Pecorino Romano. Parmigiano Reggiano is also a good choice, although it is more mild tasting than Pecorino.
See the recipe card below for more information on ingredients and quantities.
How to Make These Roasted Parmesan Carrots
- Prep the carrots: Peel the carrots. Slice them down the middle lengthwise and cut into 1 and 1/2″ pieces. Toss the carrots with the olive oil, garlic powder, fresh thyme, Parmesan, salt, and pepper and spread them onto a large baking sheet.
- Cook the carrots: Roast them in the oven at 400F for about 30 minutes or until fork tender.
- Finish: Garnish the carrots with more fresh thyme and Parmesan if desired.
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” bottoms.
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 5 minutes of cooking time.
Recipe FAQs
Although I like to peel my carrots, you don’t have to (and this outer layer does contain extra fiber). Just make sure to scrub them well to remove the dirt embedded in them.
This delicious vegetable pairs well with baked fish, roast chicken, a juicy steak, or a tender pork tenderloin, and those are just a few suggestions.
You can cut the carrots in advance and toss them with the remaining ingredients except for the olive oil, which may make them greasy as they sit. Cover the seasoned carrots and store them in the refrigerator until ready to use. Toss the carrots with the olive oil only right before you roast them.
Storage
Refrigerator
Store in an airtight container in the refrigerator and consume within 4 days.
Freezer
I don’t recommend freezing these roasted Parmesan carrots. They’ll turn limp and be unappetizing upon defrosting and reheating.
Reheat
Reheat the carrots in a pan in the oven, uncovered at 350F, to help them crisp up again.
More Side-Dish Recipes
- Potato-tomato casserole with Gruyère
- Italian peppers with olives and breadcrumbs
- Marinated tomato salad
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Roasted Parmesan Carrots
Ingredients
- 2 pounds carrots whole (peeled, sliced in half lengthwise, and cut into 1 and ½" pieces) (Note 1)
- 4 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- 2 teaspoons fresh thyme
- 2 tablespoons Parmesan grated (Note 2)
- 1 teaspoon kosher salt
- Black pepper freshly ground
Instructions
- Preheat the oven to 400F.
- Toss the carrots in a large sheet pan with the olive oil, garlic powder, thyme, Parmesan, salt, and some pepper. 2 pounds peeled and cut carrots, 4 tablespoons extra virgin olive oil, ½ teaspoon garlic powder, 2 teaspoons fresh thyme, 2 tablespoons grated Parmesan, 1 teaspoon kosher salt, freshly ground black pepper
- Roast the carrots in the oven for about 30 minutes until 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!
