Parmesan Roasted baby carrots are tender and flavorful by roasting to bring out the natural sweetness. A delicious side dish to nearly any meal!
These flavorful baby carrots are roasted in the oven until tender and delicious! An easy side dish that comes together in about 5 minutes.
We love veggie side dish recipes like this one, because they let the veggie stay the star of the show while adding a little bit of flavor to complement it.
We’re pretty much obsessed with roasted vegetables. I’m not sure what took me so long in life to start preparing veggies this way, but I don’t know if I’ll ever go back.
Roasting them makes them so tender on the inside, but allows the outside to crisp up. The seasonings and parmesan cheese almost caramelize leaving you with a vegetable side dish that everyone raves about.
This is an easy dish that only uses 6 ingredients and every one of those ingredients can be customized to your taste preferences.
How to Roast Carrots
Carrots- I used a 16 ounce bag of baby carrots for this recipe for pretty much one reason… it’s easier! You don’t have to worry about peeling them or cutting into smaller pieces. they’re already the correct bite-size portion and you really just have to dump them out of the bag. You absolutely could use full size carrots, though, if that’s your preference. Just peel and cut into pieces about 1″ or so. If they’re very large, you might also need to cut them in half vertically.
Olive Oil- I use an extra light, virgin olive oil. You could also use vegetable oil or a few sprays of non stick spray.
Garlic- I used jarred minced garlic because, again, convenience. You can use fresh minced garlic or even garlic powder if that’s what you have available.
Parmesan- To me, this is possibly the one ingredient that I wouldn’t substitute. There’s something about veggies roasted with parmesan that really elevates it.
Spices- I use onion powder and parsley in mine. You could also use oregano, red pepper flakes or any other seasonings that you love.
Except for the carrots, combine all of the other ingredients in a food-safe plastic bag. Using your hand, you can just massage the outside of the bag to combine all the ingredients. You don’t even need a spoon for this recipe!
Then add your carrots to the bag and toss so they’re coated evenly.
Bake at 400 degrees for 30-35 minutes. I took them out about halfway through to stir just because I like the little burnt, roasted pieces on all sides of my veggies.
Look how good they look! They smell amazing while they’re cooking too!
Parmesan Roasted Carrots
- 16 oz Baby Carrots
- 2 Tbsp. Olive Oil
- 2 tsp. Garlic minced
- 1 tsp. Onion Powder
- 1 tsp. Parsley
- 3 Tbsp. Parmesan Cheese
- Preheat oven to 400 degrees. Spray a cookie sheet and set aside.
- In a resealable gallon bag, add olive oil, garlic, onion powder, parsley and parmesan cheese. Combine well.
- Add carrots and toss to coat. Spread onto prepared baking sheet.
- Roast for 30-35 minutes until tender.
Be sure to PIN THIS POST to save for later!