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Roasted carrots with parmesan and fresh thyme.

Roasted Parmesan Carrots with Thyme

Author: Dana Ricciardi
These roasted Parmesan carrots with thyme are a simple Italian vegetable side dish. Made with fresh herbs, olive oil, garlic powder for a more concentrated flavor, and plenty of grated Parmesan, these carrots roast on a sheet pan and cook in about 35 minutes.
5 from 1 vote
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Servings 6 to 8
Calories 114 kcal
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 2 pounds whole carrots peeled, sliced in half lengthwise, and cut into 1 and ½" pieces (Note 1)
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons grated Parmesan (Note 2)
  • 2 teaspoons fresh thyme leaves minced
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Ground black pepper

Instructions
 

  • Preheat the oven to 400℉.
  • Toss the carrots on a large sheet pan with the olive oil, Parmesan, thyme, garlic powder, salt, and some pepper.
  • Roast the carrots for 30-40 minutes or until they're fork-tender and slightly caramelized. Taste and adjust for salt. Garnish the carrots with more fresh thyme and Parmesan, if you'd like, as the cheese sometimes mellows when it cooks. Cheers!

Notes

Note 1: If the bottoms of the carrots are very skinny, don't bother slicing them in half lengthwise.
Note 2: Parmigiano Reggiano is a good option.
General Notes:
  • Make sure to spread the carrots apart in the pan so they roast, not steam.
  • Ensure the carrots are fully fork-tender for optimal flavor and texture.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 389mg | Potassium: 369mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18978IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 0.5mg
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