Sheet Pan Garlic Parmesan Roasted Carrots

Sheet pan parmesan roasted carrots with garlic make a delicious side dish for all kinds of entrees. The natural sweetness of carrots is showcased by the creamy, salty parmesan cheese and buttery, as well as hints of garlic, rosemary and fresh parsley. Everyone at the dinner table will love crispy parmesan carrots. Their sweetness appeals to the younger members of the family and it’s a great way to get them to eat cooked carrots. So, make this baby carrots with parmesan cheese recipe, and watch it disappear fast.

Sheet pan garlic parmesan roasted carrots on a plate.

This post may contain affiliate links, please see the privacy policy for details.

Jazz up plain roasted carrots with the addition of grated parmesan cheese, melted butter, and more. It’s a sheet pan recipe and easy enough to make as a weeknight side dish, and also special enough to grace your holiday table.

A sheet pan with roasted carrots with parmesan.

Why You’ll Love Them

Easy to make: This is such a straightforward sheet pan recipe. You just need to toss your carrots in the seasonings and roast to perfection.
Tastes great: Carrots are already a popular vegetable option because of their naturally sweet flavour, but this roasted carrots recipe enhances their amazing flavour even further with the addition of a few carefully chosen seasonings.
Nutritious too: These popular orange veggies are rich in Vitamin A, along with healthy carotenoids. So, if you want a second helping of this parmesan roasted carrots recipe, go for it!

Close view of roasted carrots.

Ingredients for Garlic Parmesan Roasted Carrots

The star of the dish is of course the sweet carrots themselves, and you’ll also need butter, parmesan cheese, garlic, rosemary, salt, and pepper. Fresh parsley is optional but recommended.

Ingredients to make sheet pan roasted carrots.

How to Make Parmesan Cheese Roasted Carrots

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Combine the ingredients: Toss the carrots with the melted butter, garlic, freshly grated parmesan cheese, rosemary, salt, pepper, and if using the fresh chopped parsley.
Roast the carrots until done: Arrange the carrots on a greased or foil-lined baking sheet and roast carrots at 425 degrees F for 20 minutes, or until done, tossing once halfway through cooking.
The finishing touches: When the roast carrots are tender, take the sheet pan out of the oven, and serve them right away while they’re hot, sprinkled with fresh parsley if liked.

Mixing garlic and parmesan with carrots in bowl.
Roasted carrots for Thanksgiving or Christmas.

Substitutions and Variations

Other vegetables also work with the parmesan cheese, garlic and rosemary flavours in this carrot recipe, so feel free to add other veggies such as asparagus, Brussels sprouts or sweet potatoes if you want to.

A carrot side dish made in a sheet pan.

Anything with a different cooking time (such as mushrooms or broccoli which would cook much faster because they’re less dense) can be added halfway through the cooking process so everything is tender at the same time.

Roasting carrots in a sheet pan.

Olive oil will work in place of the melted butter. Another idea is to use another kind of freshly grated cheese if parmesan cheese isn’t your favourite, or you can double the amount of minced garlic or use garlic powder instead (or as well!) if you’re a fan. A pinch of onion powder is also nice with roasted carrots.

Roasted carrots with garlic and parmesan.

How to Serve Crispy Parmesan Roasted Carrots

Pair this delicious roasted carrots side dish with pork chops, roasted or grilled chicken, or grilled New York strip. It’s also tasty with fish, such as cod, shrimp, swordfish, or any other meaty choice.

A plate with a roasted carrot side dish.

How to Store Parmesan and Garlic Roasted Carrots

Store: Leftover carrots should keep for up to 2 days in an airtight container in the refrigerator.
Reheat: Warm the roasted carrots back up in the oven, on the stove or in the microwave.
Freeze: Freezing would change the texture of these parmesan roasted carrots, making them mushy, so it isn’t recommended.

Roasted carrot side dish for Christmas or Thanksgiving.
A holiday carrot side dish.

Garlic Parmesan Roasted Carrots FAQs

Do you have to peel carrots before roasting them?

Not at all, peeling is optional. Some home cooks prefer to peel carrots, which others prefer to scrub them. Either way is fine here. You don’t have to peel the carrots unless you want to, but you should cut them into similar sized pieces so they cook evenly.

Can you swap the rosemary for another herb?

Yes, feel free to use any other kind of herb you prefer, perhaps a pinch of mixed dried herbs. You can also mix and match different herbs and come up with your favourite herb and seasoning combination.

A sheet pan with roasted carrots.

Sheet Pan Roasted Carrots Recipe

Sheet pan garlic parmesan roasted carrots on a plate.

Sheet Pan Garlic Parmesan Roasted Carrots

5 from 31 votes
Course: Side Dish
Cuisine: American
Keyword: sheet pan
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 149kcal
Author: Bella Bucchiotti
Sheet pan parmesan roasted carrots with garlic make a delicious side dish for all kinds of entrees. Perfect for every day or holidays!
Print Save


  • 2 Pounds carrots whole, peeled, diagonally cut into 3-inch pieces
  • 4 Tablespoons unsalted butter melted
  • 4 Cloves garlic minced
  • ¼ Cup parmesan cheese shredded
  • 1 Teaspoon rosemary dried
  • ½ Teaspoon Kosher salt
  • ½ Teaspoon black pepper freshly cracked
  • parsley Fresh chopped, optional


  • Preheat oven to 425 degrees F. Grease a large-rimmed baking sheet with nonstick cooking spray or line it with foil.
  • Add carrots, melted butter, minced garlic, parmesan cheese, rosemary, salt, and pepper to a large mixing bowl. Toss to coat the carrots in the butter mixture.
  • Arrange carrots on the prepared baking sheet. Spread out and bake for 20 to 25 minutes or until tender. Toss halfway through cooking.
  • Remove from oven and top with fresh parsley.


Calories: 149kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 366mg | Potassium: 500mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25526IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 1mg
Join me on Facebook!Like @XOXOBellaBucchiotti on Facebook for more recipe ideas

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Garlic and parmesan roasted carrots make a delicious side dish, offering both sweet and savoury flavours. Consider this recipe for the holidays, perhaps Easter, Christmas or for your Thanksgiving dinner table.

Other Recipes to Try

Bella Bucchiotti

Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.

Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.


Welcome to xoxoBella! You will find delicious recipes, travel inspiration and all the things that Bella loves.

Leave a Comment

Recipe Rating

  1. Monica Momma of 3 wrote:

    5 stars
    I really liked these. I love carrots anyway but this recipe was extra special, so I’m going to make them for Christmas this year too!

    Posted 10.20.23 Reply