Roasted Parmesan Carrots Recipe | Yummly

Roasted Parmesan Carrots

Dan Olson: "Really good. I used regular carrots, cut them i…" Read More
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  • 16 ounces baby carrots
  • olive oil
  • garlic powder
  • salt
  • pepper
  • grated Parmesan cheese (Freshly)
  • fresh thyme (to top)
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    NutritionView More

    Sodium14% DV340mg
    Fat9% DV6g
    Protein6% DV3g
    Carbs4% DV13g
    Fiber20% DV5g
    Calories120Calories from Fat50
    Total Fat6g9%
    Saturated Fat1.5g8%
    Trans Fat
    Calories from Fat50
    Total Carbohydrate13g4%
    Dietary Fiber5g20%
    Vitamin A320%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Dan Olson 5 months ago
    Really good. I used regular carrots, cut them into 1/4 lengthwise, and then microwaved with a little water for 3 minutes. At this point they were kind of a la dente. Then baked 30 minutes at 375 and 5 minutes 400 degrees. They would not have been done if they hadn't been microwaved first. In my experience just baking longer doesn't work very well. My wife said they were almost like eating dessert.
    Crystal B. 5 months ago
    Delicious! I will definitely be making this again!
    Michele H. 6 months ago
    very good my husband's favorite
    Hello, Stephanie 7 months ago
    These are amazing! A great alternative to the sweet candied kind. We had left overs and the kids and I have been eating them cold out of the fridge all week like you would raw carrots. Delish!
    Martinez 7 months ago
    Carrots are not my favorite veggie but I certainly enjoy eating them like this! I’d leave them in a bit longer, maybe just 5-10 more minutes, but I like my carrots a little more cooked - everyone is different. I also add the Parmesan later in the cooking process but it’s just a matter of preference. Either way, 2 thumbs up from our house!
    Harty 9 months ago
    Left them in 10 min longer,we like them a little softer 2 thumbs up
    Lara a year ago
    left them in another fifteen minutes because we like them well done but otherwise followed exactly and delicious. they were gobbled up.
    Good dish! I added onions, cayenne, red pepper flacks, and adobo in stead of just garlic salt. I’ll make it again!
    Akilah B. a year ago
    Pretty good. Took a little longer to cook but overall tasty.
    Ashley Roberts a year ago
    Delicious. I had to cook it a bit longer so I just taste tested to figure out when they were done.
    Wong a year ago
    Yummm indeed will make it again soon
    YumChef 2 years ago
    These were easy and delicious. Will make them again.
    Julia Castiglione 2 years ago
    So so very good, definitely going to make again.
    Steve Citrin 2 years ago
    awesome. used jalepeno garlic salt extra kick!
    Very good! Great side dish
    Jeneane Macedo 2 years ago
    My boyfriend loved the flavoring of this recipe!
    Mallory Walker 2 years ago
    Really great. Shredded parm didn’t work too well, I wish I had used crumbled parm instead because I think it would’ve had an easier time sticking.
    Jess Nunn 2 years ago
    These are pretty good! I highly dislike carrots typically and decided to try this recipe to make them edible, and I actually liked them quite a bit!
    Lauren Butler 2 years ago
    great! keeper recipe!
    Yoshie J. 2 years ago
    These were okay but the Parmesan didn’t do much for the flavor.
    Glen Hartless 2 years ago
    These carrots are crisp. I dunno they are just perfect. Check me out at