Parmesan Roasted Carrots Recipe

What's on the menu this evening? If you're like us, you plan meals out in advance, shop early in the week, and give yourself double points if you chop and dice your veggies ahead of time. Prep-pro moms and simple-chef dads, we have a light side dish even the kids will love. Registered dietitian Jaime Shelbert from Wholly Nourished put together a nutrient-dense recipe: parmesan roasted carrots. Add this flavorful dish to the list of possible tasty accompaniments to complement your favorite proteins.

Shelbert told us, "This dish is a great side to your favorite protein, like roast chicken, and a grain such as wild rice." Doesn't that sound ideal? Parmesan roasted carrots will complement the perfect mid-week meal when you're short on time and ready to rest. Plus, carrots are good for you. According to WebMD, carrots are a great source of vitamins, minerals, antioxidants, and fiber. And if you're in the process of making diet changes, why not start with something simple and delicious? We'll give you all the deets below.

Gather the ingredients for Parmesan roasted carrots

To make your Parmesan roasted carrots, you'll just need to pick up a few items from the grocery store. When you collect your carrots, be sure you have 24 ounces worth (just weigh them with the provided scales). You'll be peeling and slicing them during the prep work. You'll also need a bit of olive oil — just 1 tablespoon is enough for this recipe. You'll add a dash of flavor with ½ teaspoon salt and ⅓ cup of grated Parmesan (we chose to grate it fresh). You'll also need 2 tablespoons of fresh parsley to chop and use as a garnish.

Peel and cut your vegetables

Begin by preheating your oven to 425 F. As you wait for the oven to heat up, prep your veggies by washing and cutting them as needed. Peel the thinnest outer layer away from your carrots with sharp knife or vegetable peeler. Halve each of the carrots by slicing them length-wise down the middle. Take your parsley and rinse it thoroughly. Finely chop it into tiny pieces for the garnish.

As a dietician, Shelbert recommends carrots as a great way to get key nutrients. She advised the team, "Carrots are an excellent source of beta carotene, a precursor to vitamin A."

Prep the carrots and roast them

Line the carrots along the length of a baking sheet. Drizzle them with olive oil and season them with ½ teaspoon salt. Toss them together to ensure all of the carrots are well-covered with oil and salt. Set the pan in the oven, roasting the carrots for about 25 minutes. Flip them over halfway through the cooking time. "This dish is great for weeknight meals or could hold its own as [a] side for a special occasion," our developer suggests.

Sprinkle the carrots with Parmesan

After roasting the carrots for 25 minutes, remove the pan from the oven. Sprinkle them with the Parmesan cheese. Return the baking sheet to the oven. Allow the carrots to roast for another 3-5 minutes, or until the Parmesan has just melted. The extra baking time will give the carrots a bit of crispness on the outside. That's exactly the texture you want to achieve. Shelbert advised, "The carrots should be tender crisp after roasting."

Garnish with parsley

Now these beauties should be finished! Remove the carrots from the oven and top them with your chopped parsley. Plate up the rest of dinner, and serve! These would go perfectly with a slow cooker pot roast with baked potatoes. Or, try the lighter side of the menu with honey-glazed salmon and quinoa. For the vegetarians (we hear you!), give this 30-minute chickpea curry recipe a try with your Parmesan roasted carrots. Shelbert says you can spice this veggie up any way you like. A few extra ingredients she points to include gremolata, pistachios, seasoned bread crumbs, or other herbs 

Parmesan Roasted Carrots Recipe
5 from 20 ratings
When you're looking for a tasty and healthy side dish to add to your favorite dinner, try this easy recipe for Parmesan roasted carrots.
Prep Time
Cook Time
parmesan roasted carrots on plate
Total time: 38 minutes
  • 24 ounces carrots
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ⅓ cup shredded parmesan
  • 2 tablespoons fresh parsley, chopped
  1. Preheat oven to 425 F.
  2. Peel the carrots and slice them in half, lengthwise.
  3. Place the carrots on a baking sheet. Drizzle with olive oil and season with salt. Toss to make sure all of the carrots are covered with oil and salt.
  4. Roast the carrots for 25 minutes, flipping them halfway through.
  5. Remove the carrots from the oven and sprinkle with the grated Parmesan. Return to the oven and roast another 3-5 minutes, until the parmesan has melted.
  6. Remove the carrots from the oven and top with the chopped parsley. Serve.
Calories per Serving 149
Total Fat 7.0 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Cholesterol 8.4 mg
Total Carbohydrates 16.8 g
Dietary Fiber 4.8 g
Total Sugars 8.2 g
Sodium 436.6 mg
Protein 6.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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