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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.
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.
If you want to try more sheet pan recipes, these sheet pan pork chops are also delicious, or perhaps you’d like to try a sheet pan ham dinner, sheet pan crab legs, or sheet pan egg bake!
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!
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.
How to Make Parmesan 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.
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.
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.
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.
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.
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.
Garlic Parmesan Roasted Carrots FAQs
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.
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.
Sheet Pan Roasted Parmesan Carrots Recipe
Sheet Pan Garlic Parmesan Roasted Carrots
Ingredients
- 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
Instructions
- 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.
Nutrition
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.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This side dish is best for many meat main courses. Neer fails to disappoint.
Such a wonderful side dish. Even my children loves it!
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!