Crispy Parmesan Roasted Carrots
Golden, oven-roasted carrots with a crispy Parmesan crust, perfectly seasoned with garlic and spices. These tender-yet-crunchy carrots have a natural sweetness that pairs beautifully with the savory cheese. A simple side dish that might just steal the spotlight from your main course!
Ingredients
- 1 lb 450g fresh carrots (preferably organic)
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp cayenne pepper optional, for heat
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley or dill for garnish
Instructions
- Preheat the Oven – Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prep the Carrots – Peel the carrots and cut them into uniform batons (about the size of thick-cut fries).
- Season the Carrots – In a bowl, toss the carrots with olive oil, garlic powder, cayenne pepper (if using), salt, and black pepper until evenly coated.
- Arrange on Baking Sheet – Spread the carrots in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
- Roast – Place in the oven and roast for 20 minutes.
- Add Parmesan – After 20 minutes, sprinkle freshly grated Parmesan over the carrots and return them to the oven. Roast for another 5-7 minutes until the cheese melts and turns golden brown.
- Garnish & Serve – Remove from the oven, sprinkle with fresh parsley or dill, and serve immediately.
Notes
- Use fresh Parmesan – It melts better and has more flavor than pre-packaged cheese.
- Cut evenly – Uniformly sized carrot batons ensure even cooking.
- Avoid crowding – Overcrowded carrots steam instead of roast, reducing crispiness.
- Best when fresh – Leftovers are fine but reheat in an oven or air fryer for the best texture.