These simple oven roasted garlic parmesan baby carrots are a tried and true recipe that takes boring carrots and elevates them into something so much tastier! Looking for more flavor packed carrots? Try these roasted maple glazed carrots too!
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These carrots are one of my favourite year-round side dishes to make, but I especially love to show them off during the holidays and at Easter!
I've spent lots of time and effort testing these carrots to ensure the texture and flavour are perfect, and it's paid off! Everyone always loves these carrots because they're packed with garlic and parmesan, just like this garlic parmesan Brussels sprouts and garlic parmesan asparagus recipe.
My favourite thing about these carrots is that you only need a few basic ingredients to make them. If you want to learn more about how Cup of Flour helps people make approachable recipes by committing to only making recipes with basic ingredients that deliver on taste, check out the About page!
Why this is the best carrot recipe
- Quick: This less than 30-minute, 3-step recipe is the easiest roasted carrots recipe you'll make.
- Easy: Anyone can make these delicious and crispy carrots with just a few basic ingredients combined in one bowl.
- Versatile: These are a delicious as a side dish to any weekend or weeknight dinner recipe, and also go great with other delicious food at Thanksgiving, Christmas and Easter!
- Delicious: These mouth-watering carrots are packed with flavor and texture from the salty parmesan cheese and garlic powder. You'll be going for a second heaping of carrots for the first time (and not the last)!
Ingredients
- Carrots: This recipe uses baby carrots because everything small tastes better (don't you think?) and they're easier to prepare (no peeling or chopping)!
- Olive Oil & Butter: Butter gives the carrots a delicious flavor that compliments the other ingredients, while a little bit of olive oil keeps the carrots from burning while baking at high temperatures.
- Parmesan Cheese: Grated parmesan (such as Kraft parmesan) gives these sheet pan carrots a cheesy texture and rich tangy flavor!
- Garlic Powder: The garlic powder (you can opt for minced garlic if you prefer) gives these baby carrots a burst of flavor that pairs deliciously with the parm.
- Parsley: Dried parsley is used in this recipe, but you can also use chopped fresh parsley. It adds a bright, earthy flavor that tastes amazing coated in butter and parmesan.
- Salt & Pepper: A dash of salt and pepper will enhance the overall flavor of the carrot dish.
See the recipe card below for the ingredient measurements.
Kitchen Equipment
- Mixing Bowl: To mix and coat the carrots with the other ingredients.
- Baking Sheet: To roast the carrots.
- Serving Dish: To serve the carrots.
- Measuring Spoons and Cups: These are used to measure the ingredients.
Step-by-Step Instructions
- Prepare: Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet with tin foil and cooking spray.
- Combine: To a large bowl, combine and mix the carrots, olive oil, melted butter, salt, pepper, garlic powder, parsley, and parmesan cheese.
- Roast: Transfer the carrots to the baking sheet and roast in the oven for 20-25 minutes. Garnish with more parmesan as desired before serving.
Storage and Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Freezing is not recommended as the carrots will likely become a mushy texture after thawing.
Expert Recipe Tips
- Dry the carrots. After rinsing your carrots, pat them dry with a paper towel before tossing them with the other ingredients. This will ensure that there's no extra moisture while they roast and will allow them to crisp up better.
- Don't overcrowd the carrots. Ensure there is enough room on the sheet pan for the carrots to cook properly; otherwise, they may end up mushy.
Frequently Asked Questions
Carrots tend to be soggy or mushy after cooking if the oven temperature is too low or the carrots are crowded while roasting.
Yes, roasted carrots can be reheated in the oven for about 10 minutes or in the microwave at 20-second intervals until warm.
The carrots can be marinated ahead of time and stored in the fridge in an airtight container for a few days before roasting them.
Serving Suggestions
These are a tasty side dish for chicken dinner recipes next to some other sides like roasted baby potatoes, creamy scalloped potatoes, and seasoned asparagus. They're also a great holiday side dish on a plate next to some turkey and gravy, creamy garlic mashed potatoes, and some brussel sprouts with crispy bacon.
📖 Recipe
Simple Oven Roasted Garlic Parmesan Baby Carrots
- Total Time: 30 minutes
- Yield: 5
- Diet: Vegetarian
Description
These simple oven roasted garlic parmesan baby carrots are packed with flavor and easy to make!
Ingredients
- Baby Carrots: 1 pound, washed and patted dry
- Olive Oil: 2 tablespoons
- Butter: ¼ cup, melted
- Salt: ¼ teaspoon
- Pepper: ¼ teaspoon
- Garlic Powder: 1 teaspoon
- Dried Parsley: 1 teaspoon
- Parmesan: 2 tablespoons, grated
Instructions
- Prepare: Preheat the oven to 425 degrees fahrenheit and prepare a baking sheet with tin foil and cooking spray.
- Combine: To a large bowl, combine and mix the carrots, olive oil, melted butter, salt, pepper, garlic powder, parsley, and parmesan cheese.
- Roast: Transfer the carrots to the baking sheet and roast in the oven for 20-25 minutes. Garnish with more parmesan as desired before serving.
Notes
Scroll up to the full blog post for recipe tips, FAQ’s, storage information, and serving suggestions.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: roast
- Cuisine: american
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