Parmesan Roasted Carrots
A fast, flavorful side dish of tender carrots coated in garlic, Parmesan, and a light crisp of breadcrumbs. Perfect for weeknight dinners or meal prep, this dish is both nutritious and satisfying.
Equipment
- 1 large mixing bowl
- 1 Baking sheet
- Parchment paper or aluminum foil (enough to line baking sheet)
- Measuring Cups and Spoons
- Knife and cutting board
- Large spatula
Ingredients
- ¼ cup olive oil
- 4 cloves garlic minced (about 2 teaspoons)
- 3 tablespoons grated Parmesan cheese
- 1 –2 tablespoons panko bread crumbs optional
- ¾ teaspoon kosher salt adjust to taste
- ¼ teaspoon ground black pepper adjust to taste
- 4 –5 cups carrots peeled and sliced into ¼-inch thick rounds or baby carrots
- Fresh parsley chopped (optional, for garnish)
Instructions
- Prepare Carrots for Roasting: Begin by selecting fresh, high-quality carrots for the best taste and texture. Wash them thoroughly under cold running water to remove any dirt or impurities. If using regular carrots, peel them to remove the outer skin, which improves tenderness and flavor. Baby carrots should be washed well but do not require peeling. Slice the carrots into approximately ¼-inch thick rounds to ensure even cooking. Uniform thickness is key to avoid overcooking some pieces while undercooking others. Place the prepared carrots into a large mixing bowl or a resealable bag for seasoning.
- Preheat the Oven: Set your oven to 400°F (204°C) and allow it to preheat completely before roasting. Preheating ensures even cooking and proper caramelization. Line a large baking sheet with parchment paper or aluminum foil to simplify cleanup and prevent sticking. Lightly coat the lined surface with non-stick cooking spray or a thin layer of olive oil. This will also help achieve the golden, crispy texture that makes this dish special.
- Combine Seasoning Ingredients: In a small bowl, measure and prepare your seasoning mixture. Add ¼ cup of olive oil to coat the carrots and help them roast evenly while adding healthy fats. Finely mince four cloves of garlic to infuse the carrots with rich aroma without overpowering the dish. Stir in 3 tablespoons of freshly grated Parmesan cheese, which will create a delicious crispy crust. If desired, add 1–2 tablespoons of panko breadcrumbs for added crunch. Season with ¾ teaspoon kosher salt and ¼ teaspoon ground black pepper, adjusting to taste. Mix thoroughly so the flavors are evenly distributed.
- Coat Carrots with Seasonings: Pour the seasoning mixture over the prepared carrots in the bowl or seal the bag tightly if using one. If using a mixing bowl, gently toss the carrots with a spatula or your hands until each piece is evenly coated with the garlic, Parmesan, oil, and optional breadcrumbs. If using a resealable bag, close it securely and shake vigorously to ensure the carrots are evenly covered. Proper coating is essential for achieving the perfect texture and flavor.
- Arrange Carrots on Baking Sheet: Transfer the coated carrots to the prepared baking sheet in a single layer. Avoid overcrowding the pan, as this may cause the carrots to steam instead of roast, preventing them from crisping properly. Use a spatula to spread them evenly so that each carrot piece has space to brown beautifully during roasting.
- Roast Carrots in Oven: Place the baking sheet in the preheated oven on the middle rack for even heat distribution. Roast the carrots for about 30 minutes, or until they are tender and coated with a golden, crispy crust. At the halfway mark (about 15 minutes in), remove the sheet and toss the carrots gently with a spatula to ensure even roasting. Keep an eye in the final minutes to avoid burning and to achieve perfect caramelization.
- Final Touch and Serving: Once roasted to perfection, carefully remove the baking sheet from the oven. Let the carrots rest for 2–3 minutes to lock in flavor and warmth. Transfer them to a serving dish and, if desired, garnish with fresh chopped parsley for color and freshness. Serve immediately for the best texture and taste.
- Storing Leftovers: If you have leftovers, let them cool completely before storing. Place them in an airtight container and refrigerate for up to 3–4 days. To reheat, spread them on a baking sheet and warm in a preheated oven at 350°F (177°C) for 5–7 minutes to restore crispness. Avoid microwaving to maintain texture. Roasted carrots can also be frozen in airtight containers for up to 2 months, though texture may slightly change upon reheating.
Notes
- Use fresh carrots for the best flavor and texture. Baby carrots work well, but sliced regular carrots deliver more surface area for the Parmesan crust.
- Keep carrot slices uniform in thickness for even cooking.
- Freshly grated Parmesan yields a richer flavor than pre-shredded varieties.
- Panko breadcrumbs are optional but add extra crispiness — omit for a gluten-free version.
- Adjust salt and pepper to taste; Parmesan already adds saltiness.
