Parmesan Garlic Roasted Carrots (Printable Version)
Oven-roasted carrots tossed in garlic butter and parmesan for a golden, flavorful, and easy side.
# What You'll Need:
→ Vegetables
01 -
900 g carrots, washed, scrubbed, and diagonally cut into 7–8 cm pieces
→ Dairy
02 -
60 g unsalted butter
03 -
35 g freshly grated Parmesan cheese
→ Herbs and Spices
04 -
4 garlic cloves, finely minced
05 -
1 teaspoon Italian seasoning
06 -
0.25 teaspoon fine salt, or to taste
07 -
0.25 teaspoon freshly ground black pepper
08 -
15 g chopped fresh parsley
# Step-by-Step Guide:
01 -
Preheat the oven to 220°C. Prepare a rimmed baking sheet by lightly greasing it with cooking spray or lining it with foil.
02 -
Place the prepared carrot pieces in a large mixing bowl and set aside.
03 -
Melt the butter in the microwave. Add minced garlic, Italian seasoning, salt, and freshly ground black pepper to the melted butter. Whisk until well combined.
04 -
Pour the garlic butter mixture over the carrots. Add grated Parmesan cheese and toss until the carrots are evenly coated.
05 -
Transfer the coated carrots to the prepared baking sheet, spreading them out in a single, even layer.
06 -
Bake in the preheated oven for 20–25 minutes, stirring halfway through, until the carrots are tender and lightly caramelised.
07 -
Remove from the oven. Taste and adjust seasoning if necessary. Sprinkle with fresh chopped parsley and serve immediately.
# Additional Notes:
01 -
Cut carrots into uniform pieces for even roasting.
02 -
Use fresh garlic and freshly grated Parmesan for optimal flavor.
03 -
Arrange carrots in a single layer to promote caramelisation, not steaming.
04 -
Check doneness a few minutes early, as oven temperatures may vary.
05 -
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
06 -
To reheat, use the oven at 220°C for 5 minutes to preserve texture.