Parmesan Roasted Carrots

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Roasted Parmesan carrots are roasted in the oven with butter and garlic until tender and sprinkled with plenty of freshly grated Parmesan cheese. They are not precious! They would be great with pork or chicken and would make a healthy side for Easter.

I've always preferred raw carrots to cooked carrots, but these parmesan roasted carrots are always good!

They are tasty but sweet. I love that the natural sweetness of carrots comes out even more when they are roasted.

I buy a bunch of carrots that still have green tips. They look so pretty. 🙂

I coat the carrots and cut them in half horizontally so they cook faster, but I like to keep them long. You can cut them into 2-3 inch pieces if you like.

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To facilitate cleaning, cover the baking sheet with parchment paper.

Parmesan Roasted Carrots

  • 8-10 carrots, peeled and cut in half lengthwise
  • 2 tablespoons melted butter
  • 2 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • Salt
  • chopped fresh parsley, optional
  • Preheat oven to 400 degrees. Cover a baking sheet with parchment paper.

  • Place the carrots on a baking sheet. Combine butter, garlic, and pepper and drizzle the carrots.

  • Roast for 20 minutes. Sprinkle cheese on top and grill 5 minutes more. If you want some crispy cheese, grill for a minute or two.

  • If desired, season with salt. Parmesan cheese will add a little salty flavor, so it may not be necessary.

  • If desired, sprinkle with parsley. To serve.

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