One of my Christmas guests commented on how amazing the carrots were, “Off the chain!” The roasted carrots had a great flavor! Together with the carrot and a touch of garlic, the cheese had a lovely crust. YUM! A lovely twist from the typical green vegetable while still being nutritious!
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound carrots, peeled
- 1 tablespoon olive oil
- ½ teaspoon garlic salt
- ¼ cup grated Parmesan cheese, or more to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
- Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.
- The carrots can be cut into smaller pieces, or you can use baby carrots. Just remember to watch the cooking time, as it will be decreased due to carrot size.
- This recipe can be made quicker by pre-cooking the carrots halfway, and then roasting for half the time.
Nutrition Facts
| Calories | 98 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 381 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
WOW – these were so good! I parboiled a little and then stupidly managed to over bake them. They didn’t look as good, but were incredibly tasty – as a matter of fact, we’re having them again in a couple days and I definitely will be more careful with the heat. Thanks so much for a really great carrot recipe.
Followed the recipe, but i cooked them in the air fryer. I had to watch them carefully, because of the air fryer and because I cut them into small wedges. They cooked quickly. They were a big hit!
These carrots were amazing and a big hit! To work with other food I was cooking, I tossed all ingredients together (incl the parm) and roasted the carrots at 425 for 15 min. They turned out perfectly!
This was a delicious easy carrot side dish.
12-26-22;Yum. What a great carrot side dish.
I really don’t care for cooked carrots, everyone else does which is why I’ve been looking for tasty recipes. I only had canned carrots and Romano cheese, drained then patted dry with paper towels seasoned per recipe cooked at 350 for about 20 25 min. I checked them every 10min cause I wasn’t sure how they would roast. Everyone loved it!! I was surprised it made me interested in trying it with fresh carrots next time.
Cut into chunks. 30 minutes at 375 in convection plus 5 min more.
I loved this recipe. 5 stars
No changes. Great recipe!
I doubled but then, realized I made an assumption/misread the recipe. Instead of garlic powder/salt, used fresh, minced garlic – 6 cloves. Skipped the ziplock bag and just stirred well to coat. Because I cut into smaller bites, cook time was only 20-25 min – stirring 15 min in. I loved the sweet & savory combination this recipe is! Loved how some of the Parmesan crisped like the fringe of a Culver’s burger. And how simple this recipe is!? Super easy and so glad we made. Will make again and again! Thanks Pamela!
It was a colorful and tasty side dish. It went well with my fish and rice. Brought some color and stronger flavors to my meal. I will make it again.
Perfection and easy! Also topped at the end with fresh grated nutmeg 🙂
This was a very good recipe. I used baby carrots so reduced the time to 30 min. It still was too long, the carrots came out very soft. We like a bit of crunch so next time will try 15 min.
I doubled the recipe and added 1 large onion. Yum!
I’m not a big fan of carrots, but thought I’d give this recipe a try. It was very easy to make. I should have cut my carrots a little bit smaller or left them in another 10 minutes. They did taste very good.
Delicious!
This recipe was so fantastic! I had gotten into a rut with my roasted carrots, and this was the change I needed. You don’t need a lot of Parmesan cheese, but boy, it adds some amazing flavor! This will go into my regular rotation.
This recipe is very good. Was very quick and extremely easy. I used thin carrots. They cooked in half the time. I will next time forgo the salt and just add the cheese to make up for it!
I made a huge batch to freeze for later and share with another family with a new baby. It was super easy and smelled amazing as it cooked. I added Trader Joe’s Multipurpose Umami Seasoning Blend. It seemed to add another dimension to the flavor. Next time, I’m going to add a herb to the seasoning. Perhaps oregano or rosemary?
Made it for a side of turkey meatloaf. I added quartered asparagus and mixed some honey and black pepper with it. Came out delicious.
Very good and very easy. Followed directions exactly except for using parchment paper instead of aluminum foil. I also mixed the carrots with the oil and garlic salt in the bowl instead of in a plastic bag. No changes to the recipe per se. Will definitely be making this often!