Garlic Parmesan Roasted Carrots
These garlic parmesan roasted carrots are an easy vegetable side dish for a weeknight dinner or they're special enough for a holiday meal.
Servings: 4
Ingredients
- 2 pounds carrots
- 3 tablespoons olive oil
- 3 garlic cloves, minced into a paste*
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425 degrees F.
- Peel the carrots. Then cut them into 2-inch-long pieces on a 45-degree angle. If the diameter of the carrots is larger then a half inch, slice them in half lengthwise.
- In a large bowl, stir the olive oil, garlic, salt and pepper.
- Stir the carrots into the garlic-oil mixture until they are well coated.
- Spread the carrots across a sheet pan into a single layer without overlapping. Leave the excess garlic-oil mixture in the bowl.
- Roast for 20 minutes. Flip over the carrots, sprinkle them with parmesan and continue roasting for 10 minutes until the cheese has melted. The carrots should be lightly browned on the edges and tender in the middle.
- Toss the carrots with chopped parsley before serving.
Notes
*To get the garlic into a paste, you can use a microplane or the small holes of a grater. Both tools will make it faster than than doing it with a knife.
Use a plant-based, dairy-free parmesan if you want the recipe to be vegan.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in a 350-degree F oven. You can also eat leftover roasted carrots cold and toss them into a salad with greens and/or cooked grains.
Nutrition
Calories: 186kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 848mg | Potassium: 755mg | Fiber: 6g | Sugar: 11g | Vitamin A: 38028IU | Vitamin C: 15mg | Calcium: 137mg | Iron: 1mg