Roasted carrots get a savory Parmesan finish, then a squeeze of lemon and fresh parsley just before serving.
Cut for even cooking
Split thick carrot ends so the pieces are similar in size. They should sit in one layer on the pan, with room for hot air to circulate around them.
Add the garlic toward the end
Carrots need longer in the oven than minced garlic. Adding the garlic and Parmesan for the final roasting period keeps their flavor from turning bitter.
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Garlic Parmesan Roasted Carrots
Roasted carrots get a savory Parmesan finish, then a squeeze of lemon and fresh parsley just before serving.
Ingredients
Equipment
Instructions
- Heat the oven to 425°F and line a rimmed baking sheet with parchment. Scrub or peel the carrots, then cut into roughly ½-inch-thick sticks, splitting thick ends so the pieces cook evenly.
- Toss the carrots with the olive oil, kosher salt, and pepper. Spread in a single layer and roast for about 20 minutes, turning once.
- Scatter the minced garlic and Parmesan over the carrots and toss carefully. Roast for another 5–10 minutes, until the carrots are tender and the cheese is golden. Watch closely so the garlic does not burn.
- Transfer to a serving dish and finish with the lemon juice and chopped parsley. Taste before adding any extra salt.
Nutrition
Notes
Makes 6 side portions. Roasting time depends on carrot thickness; a fork should slide in easily. Parmesan adds salt, so use less added salt if desired. Contains milk. For a vegetarian version, choose vegetarian-rennet Parmesan. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F.
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