Parmesan Roasted Carrots
User Reviews
5
Parmesan Roasted Carrots
Description
Parmesan Roasted Carrots start with peeled carrots cut into long pieces and tossed in a mixture of olive oil, garlic paste, minced fresh parsley, balsamic vinegar, salt, and black pepper. The addition of finely grated Parmesan cheese helps the carrots develop a delicate, crisp coating during baking. Roasted at 425°F on a parchment-lined sheet for about 20-25 minutes until fork tender, the carrots retain a soft inside and lightly browned exterior. Additional Parmesan and parsley can be sprinkled on top before serving to enhance flavor and presentation.
The combination of garlic paste and balsamic vinegar adds depth and a mild tang that balances the sweetness of the carrots. Roasting instead of boiling or steaming preserves the carrots’ natural sugars and texture. This side dish pairs well with roasted meats or grilled dishes and brings a touch of richness from the Parmesan, elevating simple vegetables into a satisfying accompaniment.
Choose a crumbly style Parmesan cheese similar to the grated canned varieties for better adherence to the carrots. You may use baby carrots without peeling or slicing, and smaller pieces will cook faster, so adjust timing as needed. Garlic paste can be substituted with minced garlic cloves or garlic powder if unavailable. This recipe benefits from mindful layering of flavors to achieve a well-rounded taste.
Ingredients
- 2 lbs. carrot peeled
- 2 Tbsp olive oil
- 2 Tbsp garlic paste
- 2 tsp parsley fresh, minced
- 2 tsp balsamic vinegar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup Parmesan Cheese finely grated
Instructions
PREP
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper or silicon baking mat. Set aside.
- Cut the ends off of carrots, then slice into roughly 2-3 inch long pieces. If carrots are particularly thick, you can slice in half lengthwise as well.
MIX
- Add olive oil, garlic paste, parsley, balsamic vinegar, salt and pepper to a medium to large mixing bowl. Whisk to combine.
- Add carrots and stir until each carrot is coated.
- Add cheese and stir again until coated.
BAKE
- Transfer carrots to prepared baking sheet and arrange in a single layer, trying to make sure they aren't touching each other too much, or they'll end up sort of steaming instead of roasting.
- Bake 20-25 minutes, stirring after about 12-15 minutes, until carrots are fork tender.
TO SERVE
- We like to sprinkle some additional Parmesan cheese and minced parsley on top before serving.
Notes
- Baby carrots can be used unpeeled and left whole as an easy alternative.
- Cutting carrots into smaller pieces reduces cooking time; monitor closely to avoid overcooking.
- If garlic paste is not available, use 2-3 cloves of minced garlic or 1/2 teaspoon garlic powder.
- For best texture, use finely grated crumbly Parmesan cheese similar to the common grated canned style, or pulse block Parmesan in a food processor to achieve this.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 836mg | 35% |
| Potassium | 756mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 37943IU | 759% |
| Vitamin C | 16mg | 18% |
| Calcium | 158mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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