Crispy Parmesan Carrots are an easy and flavorful side dish that takes humble carrots to a whole new level. Roasted until golden and tender, then coated with a savory parmesan crust, these carrots have a perfectly crisp exterior and a naturally sweet center. I love how quick they are to prepare, and how they add color and crunch to just about any meal.
Why You’ll Love This Recipe
I love how these carrots are both crispy and cheesy, with a roasted sweetness that pairs beautifully with the salty Parmesan. They’re a great way to get more veggies on the plate without sacrificing flavor or texture. Whether I’m serving them with roasted chicken, grilled steak, or a simple pasta, they always feel like a treat — and they disappear fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Carrots (whole, peeled and cut into sticks or baby carrots)
- Olive oil
- Garlic powder
- Onion powder (optional)
- Paprika (optional, for color and flavor)
- Salt
- Black pepper
- Grated Parmesan cheese (freshly grated works best)
- Fresh parsley (optional, for garnish)
Directions
- I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- I toss the carrots in a bowl with olive oil, garlic powder, onion powder (if using), paprika, salt, and pepper until evenly coated.
- I sprinkle the grated Parmesan over the carrots and toss gently so they get a nice cheesy coating.
- I spread the carrots in a single layer on the baking sheet, making sure they’re not crowded so they roast properly.
- I roast them for 25–30 minutes, flipping halfway through, until the carrots are tender and the edges are crisp and golden.
- I finish with a sprinkle of fresh parsley before serving, if I want a touch of color and freshness.
Servings and timing
This recipe serves 4.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
I sometimes add a dash of cayenne for a bit of heat, or swap the Parmesan for pecorino for a saltier bite. For an herby version, I toss the carrots with Italian seasoning or dried thyme before roasting. And when I want something heartier, I roast them alongside chickpeas or potatoes for a full sheet-pan side.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a hot oven or air fryer for a few minutes until crispy again. I avoid microwaving if I want to keep the crisp texture.
FAQs
Can I use baby carrots?
Yes, I use baby carrots often — they roast well and save prep time. I just make sure they’re evenly coated and give them enough space on the pan.
How do I get the carrots crispy?
The key is a hot oven, enough oil, and spreading the carrots out in a single layer. If they’re crowded, they’ll steam instead of roast.
Can I use pre-grated Parmesan?
Freshly grated Parmesan melts and crisps better, but pre-grated works in a pinch. I avoid the powdery kind from a can for best results.
What can I serve with crispy Parmesan carrots?
They go great with roast chicken, grilled meats, pasta dishes, or even as a topping for salads and grain bowls.
Can I make these in an air fryer?
Yes, I air fry them at 400°F for about 15–18 minutes, shaking the basket halfway through for even cooking.
Conclusion
Crispy Parmesan Carrots are the kind of side dish that turns everyday vegetables into something special. They’re quick, cheesy, perfectly seasoned, and full of texture — and they go with just about anything I’m cooking. Whether I’m looking for a weeknight veggie boost or a crowd-pleasing side for dinner, these roasted carrots never disappoint.
Print
Crispy Parmesan Carrots
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Comfort Food / International
- Diet: Vegetarian
Description
Crispy Parmesan Carrots are roasted carrots coated in olive oil, herbs, and freshly grated Parmesan until golden and crisp on the outside and tender and sweet on the inside — a delicious, veggie-forward side that adds color, crunch, and savory flavor to any meal.
Ingredients
- 1 lb carrots (whole and peeled and cut into sticks, or baby carrots)
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp onion powder (optional)
- 1/2 tsp paprika (optional, for color and flavor)
- Salt and black pepper, to taste
- 1/3 – 1/2 cup freshly grated Parmesan cheese
- Optional: chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss carrots with olive oil, garlic powder, onion powder (if using), paprika (if using), salt, and pepper until evenly coated.
- Add the grated Parmesan and toss gently so the carrots are coated with the cheese.
- Spread the carrots in a single layer on the prepared baking sheet — avoid crowding so they roast instead of steam.
- Roast in the oven for 25–30 minutes, flipping halfway through, until carrots are tender, edges are crisp, and cheese is golden.
- If desired, sprinkle with chopped fresh parsley before serving for a bright, fresh finish.
Notes
- You can use baby carrots to save prep time — they roast nicely and hold their shape well.
- For a bolder flavor, add a pinch of cayenne or chili flakes for heat.
- Swap Parmesan with Pecorino Romano for a sharper, saltier accent.
- To make a heartier sheet-pan side, roast carrots along with chickpeas, potatoes, or other root vegetables.
- Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to retain crispiness instead of microwaving.
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 120
- Sugar: 5g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
