Parmesan Crusted Carrots are a nutritious side dish bursting with flavor! Coated in rich butter, warm spices, savory parmesan cheese, and crispy panko breadcrumbs, these carrots are baked to tender, sweet perfection, making them a scrumptious side for any meal.
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Delicious Carrots with Parmesan Cheese
We love Parmesan Potatoes and Oven Roasted Brussels Sprouts. So, in an effort to incorporate more veggies at the dinner table, we decided to make parmesan roasted baby carrots, too! Honestly, our only regret is that we didn’t do it sooner.
Crispy on the outside, soft and tender in the center, and rich in savory flavor, they’re completely irresistible. And the best part is they’re easy to make.
We’ve always enjoyed Oven Roasted Whole Carrots with Tahini, but we have to admit that this vibrant veggie has been seriously lacking in our dinner rotation. Until now thanks to this roasted baby carrots recipe! They’re our new favorite way to enjoy veggies!
We’ve been making them on repeat and don’t plan on stopping any time soon. Even the kids devoured them completely! They’re so good you won’t even feel like you’re eating your veggies.
Ingredients You’ll Need
As mentioned, these oven-roasted carrots come together with just a handful of simple ingredients. Here’s what you’ll need:
- Unsalted Butter – This is crucial for the rest of the ingredients to cling to the carrots. In addition, it makes for the best rich taste!
- Herbs and Spices – Smoked paprika, salt, black pepper, oregano, and parsley combine to create a bold, savory flavor with just a hint of spice.
- Parmesan Cheese – Everything tastes better with cheese! Use freshly grated parmesan for the best results.
- Panko Breadcrumbs – Not found in your typical oven-roasted carrots recipe, these create a crisp breading with tons of flavor. You can find pre-made varieties in your local grocery store. Or, make your own homemade panko breadcrumbs!
- Raw Carrots – Many people prefer to use whole carrots for oven-roasted recipes. However, to save tons of time, we opt for the bags of baby carrots in the refrigerated section of any grocery store. They still turn out with a super sweet flavor, and you don’t have to spend hours chopping!
How to Make Parmesan Oven Roasted Carrots
You’re not gonna believe how easy this roasted baby carrots recipe is to make! All you have to do is toss the ingredients together and pop them in the oven. Then, prepare the rest of your meal as they bake. Here’s what to do:
- Make the Coating. Add the melted butter, seasonings, Parmesan cheese, and breadcrumbs to a large baking sheet. Mix to combine.
- Add the Carrots. Arrange the baby carrots in a single layer on top.
- Bake. Place the baking dish in the oven until the carrots are fork-tender and the parmesan is crisp. We want to use a high temperature for this roasted carrot recipe. This helps them cook quickly so the coating doesn’t burn.
Variations
Naturally sweet, carrots take on the flavor of whatever they’re paired with. That means you can mix and match a wide variety of ingredients, and your crispy parmesan carrots will still taste great! So, feel free to experiment with different combinations. For instance, some of our favorite variations include:
- Swapping the Butter. Use extra virgin olive oil in place of the melted butter for a super healthy
- Making it Extra Spicy. Add a dash or two of chili powder, cumin, or cinnamon. Or, use all three for savory carrots.
- Omitting the Spice. Leave out the smoked paprika completely, and add extra fresh herbs like fresh thyme, fresh parsley, fresh rosemary, or oregano instead.
- Drizzling Balsamic. Use as little or as much as you’d like, drizzling it over your oven-roasted carrots just before serving.
- Adding Garlic. We always have stored garlic on hand, because it makes everything better! Add ½-1 teaspoon of minced garlic to the butter mixture before baking.
- Using Honey, Maple Syrup, or Brown Sugar. Create a savory, sweet element with a drizzle of one or the other to enhance the natural flavor and create glazed carrots.
How to Store
This oven roasted baby carrots recipe makes for a delicious side dish to add to your weekly meal prep lineup.
- Refrigerator: Once fully cooled, roasted carrots can be transferred to an airtight container and stored in the fridge for up to 4 days.
- To Reheat: When you’re ready to eat, arrange your carrots in an even layer on a greased sheet pan. Then, cook them at 400° Fahrenheit for just a few minutes. Be careful not to let them burn in the hot oven! If preferred, you can warm them in a skillet or in the microwave instead. They just won’t be quite as crisp.
More Side Dish Recipes
- Crispy Smashed Potatoes
- Baked Sweet Potatoe Fries
- Chickpea and Cucumber Tahini Salad
- Burrata with Roasted Tomatoes and Za’atar Pita
- Green Salad
Oven Roasted Parmesan Crusted Carrots
Ingredients
- 1/4 cup unsalted butter melted
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley chopped
- 1/2 cup Parmesan cheese
- 1/4 cup panko bread crumbs
- 32 ounces baby carrots
Instructions
- Preheat the oven to 400° F.
- Add the melted butter, smoked paprika, salt, pepper, oregano, parsley, Parmesan, and panko breadcrumbs to a 13×9 baking dish. Mix to combine.1/4 cup unsalted butter, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1/4 cup fresh parsley, 1/2 cup Parmesan cheese, 1/4 cup panko bread crumbs
- Arrange the carrots in an even layer on top.32 ounces baby carrots
- Bake 35-40 minutes or until the carrots are tender, and enjoy warm!
- Store in an airtight container in the fridge for up to 4 days.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I absolutely LOVE this side dish!!! it was sooooo yummy!
Thank you so much, Vikki!
Xo,
Alia & Radwa