Garlic Parmesan Roasted Carrots
Sheet pan parmesan roasted carrots with garlic make a delicious side dish for all kinds of entrees. Perfect for every day or holidays!
Servings: 6
Equipment
- Baking Sheet Large Rimmed
- Peeler Optional
Ingredients
- 2 Pounds carrots peeled and 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 freshly 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 garnish with fresh parsley if liked.
Notes
Cut uniform pieces: This ensures the carrots will roast evenly.
Shred your own cheese: The bagged, pre-shredded kind is nowhere near as tasty as freshly shredded parmesan cheese.
Check for doneness: When you can easily pierce a carrot with a sharp knife, they're ready to come out the oven.
Shred your own cheese: The bagged, pre-shredded kind is nowhere near as tasty as freshly shredded parmesan cheese.
Check for doneness: When you can easily pierce a carrot with a sharp knife, they're ready to come out the oven.
Nutrition
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
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