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
