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Prepare yourselves for the easiest side dish to add to your dinner routine. These roasted parmesan carrots are incredibly easy but SO delicious.
I used to not really be much of a carrot fan. My parents pushed carrots on me often as a kid. They kept saying that it would help with my vision (spoiler alert: it didn’t haha). Pretty much the only way I would eat carrots as a kid was dipped in ranch dressing.
Even as an adult, I still can’t get behind raw carrots. They’re a great snack in a pinch but I never was a fan of the carrot taste. BUT ROASTING is a totally different story. Like, the flavors are completely morphed.
It like brings out this sweetness and caramelization of the carrots.
Then you sprinkle garlic powder, parmesan cheese, and thyme all over the baby carrots and roast them and holy elevation of flavors!
My SIL made these over Christmas and I have been making them ever since. It’s the only way I’ll eat carrots now. It’s so easy, too, because you just grab a pack of the small baby carrots at the grocery store and you have at least four servings.
They reheat beautifully and there really isn’t an excuse to not make these!
So easy that you can make these tonight with your dinner!
Roasted Parmesan Carrots
- 16 ounces baby carrots
- Olive oil
- Garlic powder
- Salt and pepper, to taste
- Freshly grated parmesan cheese
- Fresh thyme, to top
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 375 °F
- Place carrots in an even layer on a rimmed baking sheet. Drizzle olive oil all over then sprinkle garlic powder, salt, and pepper. Using your hands, rub and toss the carrots to make sure they're coated well.
- Before placing in the oven, grate fresh parmesan cheese on top of the carrots (as much or as little as you like) then bake for 30 minutes or until carrots are fork tender. Make sure to shake the pan halfway through and toss the carrots.
- Prior to serving, garnish with fresh thyme.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Wednesday 4th of March 2020
I made this tonight as a side for roast beef. Thank you for another flavorful and delicious side dish.
Scott E. Schwimer
Tuesday 26th of March 2019
Really yummy, but I'd suggest putting LOTS of parm on this as the flavor sort of faded in the oven. Great side dish.
Friday 9th of November 2018
Would like to make this but there is no number next to the ingredients ty
Friday 9th of November 2018
That's on purpose; I do it by eyeballing. I would say if you want numbers, 2 teaspoons garlic powder, 1 tablespoon olive oil, and everything else to taste.
Tuesday 9th of October 2018
Okay, I HATE cooked carrots but I needed a veggie to go with Holy Yum chicken last night and saw this recommended as a side and I’m SO glad I tried them! I used Avocado Oil instead of olive oil to accommodate a higher temp and roasted them at the same time as my chicken (used breast so followed your recommendation of shorter cook time). They were delicious last night and possibly even better today when I tossed the leftovers into my salad. Thank you so much for sharing this quick, easy and tasty recipe!
Wednesday 10th of October 2018
Ahh! Wonderful. So glad you took a chance on them!!