• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Subscribe
  • Contact
Fox Valley Foodie
menu icon
go to homepage
search icon
Homepage link
  • About the Fox Valley Foodie
  • Subscribe
  • Recipe Index
  • Contact
  • ×

    Home » Recipes » Side Dishes

    Parmesan Roasted Carrots

    Published: Oct 2, 2020 by Fox Valley Foodie · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe
    Parmesan Roasted Carrots

    Parmesan roasted carrots are delightfully tender, with a crisp exterior coated in a salted parmesan crust. You can use full-sized carrots for this recipe or cut them into smaller pieces if desired as well.

    Parmesan Roasted Carrots on brown pan with raw carrots alongside.

    Ingredients needed for this recipe

    • Carrots - I recommend finding small carrots, about the thickness of an average finger. However, you can use larger carrots and cut them in half lengthwise, or use baby carrots instead.
    • Olive oil - Olive oil adds a nice flavor to the carrots while also helping the exterior cook. Regular olive oil is recommended because it has a higher smoke point than extra virgin.
    • Parmesan - I recommend grated parmesan because it is broken into smaller pieces than shredded, this sticks to the carrots more easily.
    • Fresh parsley - This is optional, but recommended. Parsley adds a subtle herbal flavor, but also greater increases the visual appeal of the dish.
    • Pepper - Fresh ground pepper is almost always best.
    • Salt - The smaller grains of table salt is preferable over kosher salt for this dish because they will coat the carrots better.
    Parmesan roasted carrots cooling out of the oven.

    How to roast carrots in the oven

    I like my carrots to look slightly blackened and blistered, so I use a higher temperature, 425 to be exact. Lower temperatures also work, but they cook the carrots more gently and take longer. At 425 degrees, a fulls-sized carrot the thickness of a finger will take about 30 minutes to roast.

    Tossing the carrots in oil is also recommended when roasting because the oil heats up as they cook, lightly 'frying' the exterior. This creates a better texture. Oil also helps the seasoning and Parmesan to stick to the carrot for baking. I recommend adding the carrots, oil, and seasonings to a large bag or bowl and toss to evenly coat prior to adding them to a baking pan.

    Is peeling carrots necessary?

    My recipe calls for peeling carrots, but it isn't required. Peeling ensures the carrot is clean, and free from dirt when cooking. However, if you like the added texture unpeeled carrots have, just scrub them really well to ensure they are clean, then proceed with the recipe as written.

    Oven roasted carrots viewed close up from above.

    More vegetable side dishes

    • Sweet Potatoes and Brussels Sprouts
    • Roasted Broccoli and Carrots
    • Brown Sugar Glazed Carrots

    Parmesan Roasted Carrots

    Parmesan roasted carrots are delightfully tender, with a crisp exterior coated in a salted parmesan crust.
    No ratings yet
    Print Pin Rate Save Saved
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 190kcal
    Author: Fox Valley Foodie

    Ingredients

    • 1 ½ pounds carrots (peeled)
    • 3 tablespoons olive oil
    • ¼ cup grated Parmesan
    • 2 tablespoons chopped parsley
    • ½ teaspoon table salt
    • ¼ teaspoon pepper

    Instructions

    • Preheat oven to 425 degrees.
    • Add all ingredients to a large bag or bowl and toss to evenly coat.
    • Spread carrots on a baking sheet and place in the oven for 30 minutes or until tender.
    • Remove from oven and serve.

    Notes

    I recommend using carrots the thickness of a finger, however, larger carrots can be cut in a half lengthwise if needed.

    Nutritional Information

    Calories: 190kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 504mg | Potassium: 544mg | Fiber: 5g | Sugar: 8g | Vitamin A: 28471IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 1mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    Get My FREE eCookbook

    mailer

    Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up!

    « Broiled Chicken Wings
    Jalapeno Popper Bites »

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe

    15834

    Get each tantalizing new recipe

    sent directly to your inbox.

    AND GET MY eCOOKBOOK FREE!

    Search for your favorite post!

    Popular Recipes

    Brown Sugar Meatloaf with Secret Ingredient

    Brown Sugar Meatloaf - With a Secret Ingredient

    Fried chicken gizzards recipe.

    Fried Chicken Gizzards

    Homemade mozzarella sticks with string cheese

    Homemade Mozzarella Sticks with String Cheese

    Big Mac Sauce Copycat Recipe

    McDonald's Big Mac Sauce (Copycat Recipe)

    How to make paprika

    How to Make Paprika

    Close up Sloppy Joes

    Homemade Sloppy Joes - Better Than Manwich

    Slow Cooker Chicken Thighs - Bone In

    Slow Cooker Chicken Thighs (Bone-In)

    Venison Meatloaf Recipe

    Venison Meatloaf

    As featured in yahoo, buzzfeed, oprah, msn and more!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Fox Valley Foodie, LLC

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme