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Parmesan Roasted Carrots


Parmesan Roasted Carrots are roasted in the oven with butter and garlic until tender and sprinkled with lots of freshly grated Parmesan cheese. Aren’t they gorgeous! They’d go great with pork or chicken and they’d make a healthy side for Easter.

Parmesan Roasted Carrots

I’ve always preferred raw carrots over cooked carrots, but boy are these Parmesan Roasted Carrots ever good!

They are savory but sweet. I love that the natural sweetness of carrots comes out even more when they are roasted.

Parmesan Roasted Carrots

I buy a bunch of carrots that still have the green tips on them. They look so pretty.  🙂

Parmesan Roasted Carrots

I peel the carrots and cut each one in half horizontally so they cook faster, but I like to leave them long. You could cut them into 2 to 3 inch pieces if you wanted to.

For easy clean-up, cover the baking sheet with parchment paper.

Parmesan Roasted Carrots

Parmesan Roasted Carrots



  • 8-10 carrots, peeled and cut in half lengthwise
  • 2 tablespoons melted butter
  • 2 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • salt
  • chopped fresh parsley, optional


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Place carrots on baking sheet. Combine butter, garlic and pepper and drizzle on carrots.
  • Roast for 20 minutes. Sprinkle cheese on top and roast 5 more minutes. If you want to crisp the cheese up some, broil for a minute or two.
  • If desired, season with salt. The Parmesan cheese will add some salty flavor so it may not be necessary.
  • If desired, sprinkle with parsley. Serve.

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3 thoughts on “Parmesan Roasted Carrots”

  1. Wilna Simmons

    I just want to thank you again for sharing your wonderful recipes. Getting ready to make your Parmesan Roasted Carrots. They look so good in your picture. I Pray your mother is doing fine. God Bless all of you and have a Merry Christmas. Stay safe and well.

  2. Gayle @ Pumpkin 'N Spice

    I love making roasted carrots, so I’ve got to try this parmesan version! How delicious do these look?! Such a perfect side dish for Easter!

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