Sweet, jammy roasted carrots get a salty, crispy Parmesan crust.
Serves4 to 6
Prep15 minutes
Cook15 minutes to 20 minutes
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Roasting carrots is one of the best ways to coax out the naturally sweet flavors of the vegetable. After a stint in a hot oven, the results are jammy, slightly caramelized, and delicious.
What makes them even better? Roasting carrots on a bed of salty Parmesan cheese. Inspired by several viral recipes like these Parmesan sweet potatoes and the “World’s Best potatoes,” these crispy Parmesan crusted carrots are a sweet-and-salty side dish that will steal the show. And if carrots aren’t your thing, this same method works well with many other vegetables.
Key Ingredients in Parmesan Crusted Carrots
- Carrots: Colored carrots or regular orange carrots both work here. Colored carrots have a slightly different texture and flavor when roasted.
- Herbs: My recipe calls for fresh (or dried) rosemary and dried oregano, but you can introduce different types of spices and herbs, such as tarragon or smoked paprika, to switch things up.
- Parmesan cheese: Creates a beautiful crust when baked in the oven. It not only seasons the carrots, but also creates a delightfully salty, crispy edge.
How to Make Parmesan Crusted Carrots
- Prepare and season the carrots. Cut carrots into square sticks for maximum surface area. Then, toss with oil and seasonings to flavor them.
- Place the carrots on a bed of Parmesan cheese. Sprinkle the Parmesan on a parchment-lined baking sheet, then add seasoned carrots on top cut-side down.
- Roast them until the cheese crust forms. Bake the carrots at a high temperature so the edges come out crispy.
Credit: Photo: Ryan Liebe ; Food Stylist: Ben Weiner
If You’re Making Parmesan Crusted Carrots, a Few Tips
- Have fun with spices. You can add some heat (red pepper flakes or smoked paprika), or other spices like turmeric or ground ginger to add more flavor to your carrots.
- Cool down for a few minutes before serving. The Parmesan crust will harden and become crispier once it cools down.
What to Serve with Parmesan Crusted Carrots
Sweet, jammy roasted carrots get a salty, crispy Parmesan crust.
Ingredients
- 3 ounces
Parmesan cheese (3/4 packed cup freshly grated or 1 cup store-bought grated)
- 1 pound
medium carrots (5 to 6)
- 1 sprig
fresh rosemary or 3/4 teaspoon dried rosemary
- 1 tablespoon
olive oil
- 1/2 teaspoon
dried oregano
- 1/4 teaspoon
kosher salt
- 1/8 teaspoon
freshly ground black pepper
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Chopped fresh parsley leaves, for garnish (optional)
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Arrange a rack in the middle of the oven and heat the oven to 425°F. Meanwhile, line a rimmed baking sheet with parchment paper. Finely grate 3 ounces Parmesan cheese on the smallest holes of a box grater (about 3/4 packed cup), or measure out 1 cup store-bought grated. Transfer to the baking sheet and spread into an even layer.
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Peel 1 pound medium carrots and trim the ends. Halve crosswise, then halve or quarter each piece lengthwise so they are all about the same size. Place in a large bowl. Pick the leaves from 1 fresh rosemary sprig and finely chop until you have 1 1/2 teaspoons, or measure out 3/4 teaspoon dried rosemary. Add to the bowl.
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Add 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss until the carrots are evenly coated. Arrange the carrots cut-side down in a single layer on the cheese, spacing them evenly apart.
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Roast until most of the cheese is dark golden-brown and the carrots are tender, rotating the baking sheet as needed, 15 to 20 minutes total. Let cool for 2 to 3 minutes. Garnish with freshly chopped parsley leaves if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.