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Garlic Parmesan Roasted Carrots

Garlic Parmesan Roasted Carrots: The Ultimate Flavor Boost

Garlic Parmesan Roasted Carrots are a colorful and flavorful side dish, perfect for any occasion.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 150

Ingredients
  

For the Carrots
  • 2 tablespoons Olive Oil Can be swapped with avocado oil.
  • 1 pound Carrots Use a variety for color.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Freshly ground recommended.
For the Garlic Flavor
  • 3 cloves Garlic Finely minced or crushed.
  • 1 tablespoon Dried Oregano Crush for stronger flavor.
For the Toppings
  • ¼ cup Parmesan Cheese Freshly grated.
  • 2 tablespoons Unsalted Butter Optional, can use more olive oil.
  • 2 tablespoons Fresh Parsley For garnish.
For a Touch of Acidity
  • 1 tablespoon Balsamic Vinegar Can substitute with apple cider vinegar.

Equipment

  • mixing bowl
  • Baking Dish
  • Oven
  • whisk
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper.
  3. Peel and cut carrots into uniform 2-inch pieces.
  4. Arrange carrots in an 8x8 baking dish in a single layer.
  5. Pour olive oil mixture over carrots and toss to coat.
  6. Roast the carrots for 15 minutes until softened and lightly browned.
  7. Sprinkle Parmesan cheese over the carrots and toss, then return to oven for another 15 minutes.
  8. Once tender, drizzle melted butter over the carrots, garnish with parsley, and serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 10mgSodium: 300mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 184IUVitamin C: 10mgCalcium: 10mgIron: 5mg

Notes

Choose carrots of similar size for even roasting and use freshly grated Parmesan for optimal flavor.

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