Parmesan Roasted Carrots Recipe (2024)

4.80 from 5 votes

ByStacie VaughanOn October 3, 2016March 24, 2024Updated March 24, 2024

36 Comments

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If you’re planning on serving a selection of veggies this Thanksgiving (or Christmas!), then you’ll adore this parmesan roasted carrots recipe.

The carrots always come out perfectly tender and deliciously golden, making them an ideal accompaniment for everything from roast potatoes to turkey and stuffing. Throw in the fresh thyme and uber-melty parmesan cheese, and it’s easy to see why I load my plate up with these bad boys every year!

And if I’m being honest, this recipe completely changed the game for me on carrots. Believe it or not, I despised carrots until I was around 20 years old. I thought they were “yucky” and refused to eat them even though my dad used to tell me they were great for my eyes. I wear glasses these days, so perhaps I should have listened!

I’ve always preferred my carrots on the softer side, but this recipe allows you to test the consistency of your veggies before turning off the oven. So, if you like your carrots on the crunchy side, simply take them out a few more minutes earlier. But between you and me – softer carrots are the way to go!

Whatever you decide to do, you’re bound to agree that this parmesan roasted carrots recipe is a beautiful and delicious side dish for any family meal.

Why You’ll Love These Parmesan Roasted Carrots

They’re perfectly golden and crispy.
They require so little prep time and are ready in minutes.
They store well and are easy to reheat for round two!
The delicate blend of herbs and parmesan cheese creates a rich and sharp flavor.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Carrots
Extra virgin olive oil
Salt
Pepper
Fresh thyme
Parmesan cheese

How to Make Parmesan Roasted Carrots

Step One: Preheat oven to 450F.
Step Two: Grease a medium-sized casserole dish with cooking spray. Add carrots, olive oil, salt, pepper, and thyme in a bowl and toss to combine.
Step Three: Place in casserole dish.

Step Four: Roast the carrots uncovered for 8 minutes and then stir.
Step Five: Put the carrots back in the oven for an additional 8 to 12 minutes, or until carrots are roasted to your desired tenderness.

Step Six: Remove from oven and sprinkle on Parmesan cheese. Toss to combine. Serve hot.

Equipment Needed

You just need a few pieces of equipment to bring these parmesan-roasted carrots to life.

This post contains affiliate links.

What to Serve with Parmesan Roasted Carrots

Mom’s Simple Stuffing for Turkey
Broccoli Casserole
Cheesy Corn Casserole
How to Roast a Turkey
Company Peas
Stuffing Recipes

Recipe Tips and Tricks

Spread your carrots out on a baking sheet with plenty of space between them. This prevents any of your sticks from overcooking or undercooking.
Don’t forget to toss your carrots properly! You’ll want to make sure every single carrot stick is coated with the mixture of oil, pepper, fresh herbs, and parmesan for an even flavor.
It’s important to stir the carrots halfway through for an even roast and a perfectly crispy exterior.
You don’t need to peel the carrots beforehand. Simply wash the skins to remove dirt and any other nasties. You can peel them if you prefer!
Take the time to chop the carrots evenly. If there’s a huge disparity between the size of each carrot baton, you might be in trouble!

Variations and Substitutions

You can add a small amount of parsley to the mix or sprinkle it on top of your carrots for an extra herby kick!
If you’re looking for something visually interesting, go for carrots with the stems still on (or baby carrots!). You may need to roast them for slightly longer, so bear this in mind.
I prefer using crumbly and grated parmesan cheese for this recipe as it sticks way better to the carrots. If you can only find blocks, it’s best to whizz chunks through the food processor to achieve the same crumbly texture.
For even crunchier carrots, try throwing a few tablespoons of panko breadcrumbs into the mix!
If you enjoy cooking with butter, replace the olive oil in this recipe with an equivalent amount of melted, unsalted butter.

Storage Instructions

These delicious parmesan roasted carrots will last for up to 3 days in the fridge if stored in an airtight container.

Can I Freeze?

You can certainly freeze these parmesan-roasted carrots! Simply place them in freezer bags and store them for up to three months.

It’s best to defrost them overnight in the fridge before reheating them for the best results.

Just be aware that they might not have quite the same crunch as you’ll get straight out of the oven.

Carrot Recipes

Creamy Carrots – These rich and creamy carrots are the perfect side dish for Thanksgiving, Easter, Christmas, or a regular weeknight. Anything goes!
Carrot Casserole – You’ll usually find me chowing down on this carrot casserole during the fall and winter months. It features a creamy, cheesy, and buttery filling that’s completely irresistible.
Sweet and Sour Carrots – I adore serving these sweet and sour carrots with chicken or beef dishes as they complement savory eats perfectly!
Cream of Carrot Soup – This velvety smooth cream of carrot soup pairs perfectly with a hunk of crusty bread for those chilly winter nights.
Carrot Loaf – If you’re craving a slightly sweet and flavorful spice cake, then you need to give this incredible carrot loaf a whirl!

You’ll also like Carrot and Potato Soup and One-Pot Chicken and Stuffing.

Follow me on Instagram@simplystacieblog, Facebook atSimply Stacie, TikTok@simplystacierecipesor Pinterest at@simplystacieand let me know how you liked this recipe and my other recipes.

If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

Rate this Recipe

4.80 from 5 votes

Parmesan Roasted Carrots

Created by Stacie Vaughan

Servings 4

Ingredients

▢ 1 lb carrots peeled and cut into sticks
▢ 1 tsp extra virgin olive oil
▢ ½ tsp salt
▢ ¼ tsp pepper
▢ 1 tbsp fresh thyme
▢ 3 tbsp Parmesan cheese grated

Instructions

Preheat oven to 450°F. Grease a medium-sized casserole dish with cooking spray. Add carrots, olive oil, salt, pepper and thyme in a bowl and toss to combine. Place in casserole dish.
Roast, uncovered, for 8 minutes and then stir. Put back in the oven for an additional 8 to 12 minutes, or until carrots are roasted to your desired tenderness.
Remove from oven and sprinkle on Parmesan cheese. Toss to combine. Serve hot.

Equipment

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course Side Dishes

Cuisine American

Keyword Parmesan Roasted Carrots

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FAQs

Why are my roasted carrots still hard? ›

There is, however, a trick to getting roasted carrots right. Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled.

Get More Info ›

What is a substitute for honey in carrots? ›

Then, you just toss the carrots in some olive oil, agave syrup, and balsamic vinegar. The agave syrup is our secret vegan substitute for the honey in these honey-glazed carrots! Sprinkle with salt and pepper, and roast the carrots for 30-45 minutes. So easy and so delicious.

View Details ›

How do I roast carrots Delia? ›

Next, put the garlic cloves and salt in the mortar, crush to a purée, then whisk in the oil. Now toss this mixture around with the carrots and spices, then spread it out on the baking tray. Pop it into the oven on a high shelf and roast until the carrots are tender when tested with a skewer – 30-40 minutes.

Know More ›

How many minutes does it take to soften carrots? ›

Here's how long to cook carrots on the stove top depending on how they're cut: 7 to 9 minutes for ¼-inch slices. 4 to 6 minutes for strips. 8 to 10 minutes for baby carrots.

Learn More ›

What takes longer to soften carrots or potatoes? ›

Typically potatoes take longer to cook than carrots. To make sure the vegetables are finished at the same time, cut the potatoes smaller to speed their roasting along.

Discover More Details ›

How much brown sugar to replace honey? ›

Depending on the type, honey can infuse baked goods with a fruity, floral, earthy, or nutty sweetness. To use it, you'll need 2/3 cup of honey for every 1 cup white or brown sugar, according to Ziata.

Explore More ›

Can I use golden syrup instead of honey? ›

It can be used wherever honey is used, providing a lesser flavour spectrum but saving rather a lot of cost; this would include on porridge, pancakes and waffles, in flapjacks, ginger cakes and similar. To really showcase this ingredient, try making our golden syrup dumplings.

What happens if you don't peel carrots before roasting? ›

That's likely because carrot skins can turn bitter and dry when they're cooked. For some, the flavor difference is barely noticeable, but for others, the earthiness is a complete turn-off. Carrots' glossy exteriors may also turn dusty and dry in the heat of an oven.

See Details ›

Why do my carrots stay hard after cooking? ›

Carrots may remain firm in a slow cooker if they're not cooked long enough or if the temperature is too low. Ensure sufficient cooking time and consider cutting carrots into smaller pieces for even cooking.

Know More ›

Why aren't my carrots softening? ›

The simple solution to this is to add the acidic component toward the very end of cooking. You can also cook vegetables separately until they're as soft as you want them and then add them to the main pot. And look on the bright side, at least you'll never get mushy vegetables!

Get More Info Here ›

Why are my potatoes and carrots still hard in the crockpot? ›

Insufficient Liquid: If there wasn't enough liquid in the crockpot, it could have caused uneven cooking. Potatoes need to be fully submerged in liquid to cook evenly. Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes.

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Why aren't my carrots crunchy? ›

They get floppy as they lose water. I have some in my fridge now that are at least 3 months old and still crisp. This works for some other root vegetables as well, such as beets, turnips, and rutabagas. Stand them up in a glass of water and put them in the fridge.