Hey y’all! If you’re looking for a simple yet dazzling side dish that’s crispy, cheesy, and absolutely packed with flavor, these Parmesan Crusted Carrots are what you need. Sweet roasted Carrots get a savory makeover thanks to golden parmesan and simple seasonings—they’re a surefire hit for weeknight dinners, holidays, or even a fun appetizer for your next get-together. Let’s get cooking!
Why You’ll Love This Parmesan Crusted Carrots Recipe
- Super crispy: Get that perfect crunch from every bite, straight from your oven.
- Simple ingredients: Uses pantry staples and requires minimal prep—so easy!
- Kid-approved: Even picky eaters can’t resist these cheesy, golden carrots.
- Versatile: Great for entertaining, holiday feasts, or just sprucing up weeknight meals.
- Wholesome: Naturally gluten-free and packed with nutrients from real carrots.
Ingredients for Parmesan Crusted Carrots
- 1 ½ pounds carrots, peeled and cut into sticks (about 4-inch long, ½-inch thick)
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (or oregano/basil blend)
- ½ cup finely grated Parmesan cheese (fresh, not the shelf-stable powder)
- 2 tablespoons parsley, chopped (optional, for garnish)
How to Make Parmesan Crusted Carrots
Prep the Carrots
- Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper or use a silicone baking mat for easier cleanup.
- Peel the carrots and cut them into uniform sticks—about 4 inches long and ½ inch thick—so they cook evenly.
Season and Coat Carrots
- In a large bowl, toss the carrot sticks with olive oil, salt, black pepper, garlic powder, and Italian herbs until well-coated.
- Add the freshly grated parmesan cheese and gently toss to coat the sticks evenly—press cheese onto the carrots for maximum crust.
Oven Bake Until Crispy
- Spread the coated carrot sticks in a single layer on your prepared baking sheet, making sure they don’t overlap for best crispiness.
- Bake for 22-25 minutes, flipping halfway through, until carrots are tender and the cheese is golden brown and crispy.
- Optional: Broil for 1-2 minutes at the end for extra crunch, but watch closely!
- Remove from oven, let cool for a couple minutes, and sprinkle with chopped parsley if desired.
Notes for Making the Best Parmesan Crusted Carrots
- Use freshly grated Parmesan—it melts better and creates a crispier crust. See this guide on grating Parmesan cheese.
- Spread carrots in a single layer and avoid crowding the pan for optimal caramelization.
- Cut carrots into similar sizes for even roasting, ensuring some pieces don’t burn before others finish.
Variations for Parmesan Crusted Carrots
- Spicy Kick: Add ½ teaspoon smoked paprika or a pinch of cayenne to the seasoning mix.
- Extra Herby: Mix in fresh thyme or rosemary for a different flavor boost.
- Panko Crunch: Combine 2 tablespoons panko breadcrumbs with the Parmesan for added crunch.
Required Equipment for Parmesan Crusted Carrots
- Baking sheet
- Parchment paper or silicone baking mat
- Sharp knife
- Cutting board
- Mixing bowl
- Tongs or spatula
How to Store Parmesan Crusted Carrots
Store cooled Parmesan Crusted Carrots in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F (204°C) oven for 5-7 minutes to restore crispiness. Freezing is not recommended as the texture may suffer.
Serving & Pairing Suggestions for Parmesan Crusted Carrots
- Serve as a vibrant side dish with roasted chicken, grilled steak, or fish.
- Pair with a fresh green salad and crusty bread for a light lunch.
- Offer them warm with dips like garlic aioli or herby ranch as an easy appetizer.
Pro Tips for Parmesan Crusted Carrots
- For the best caramelization, roast your carrots on convection setting if available. Learn more about roasting in convection ovens.
- Use young, slender carrots for sweeter flavor and better texture.
- Let carrots cool for a couple of minutes before serving—this helps the Parmesan crust firm up for a perfect snap.
FAQ: Parmesan Crusted Carrots
Can I use baby carrots for this recipe?
Yes, though slicing them lengthwise helps more surface area get crispy and ensures even seasoning.
Can I make Parmesan Crusted Carrots ahead of time?
Absolutely! Roast them up to a day in advance and reheat in the oven to crisp them back up.
Are Parmesan Crusted Carrots gluten-free?
Yes, as long as you don’t use panko—this is a naturally gluten-free recipe. (For more about gluten-free diets, read this resource.)
Total Time: 35 minutes | Prep Time: 10 minutes | Cook Time: 22-25 minutes
Ingredients
- 1 lb (450g) medium carrots, peeled and halved lengthwise
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss the carrots with olive oil, garlic powder, dried thyme, salt, and black pepper until evenly coated.
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3Arrange the carrots in a single layer on the prepared baking sheet. Sprinkle grated parmesan cheese evenly over the top of the carrots.
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4Bake for 25 minutes, or until the carrots are tender and the parmesan crust is golden and crisp.
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5Remove from oven, sprinkle with chopped parsley if desired, and serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
140cal
Protein:
5 gg
Fat:
8 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
13 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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