Parmesan Roasted Carrots
Parmesan Roasted Carrots turn fresh carrots into an easy side dish with melted butter, garlic, Italian seasoning, and grated Parmesan, all baked until tender.
Servings: 4 servings
Ingredients
- 2 lb carrots washed, peeled, and cut into 3-inch pieces
- ¼ cup unsalted butter melted
- 1 tablespoon garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup grated Parmesan cheese
- chopped parsley for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and set it aside.
- Wash and peel the carrots, then cut them into 3-inch pieces. Transfer the carrots to a bowl.
- In a small bowl, combine the melted butter, garlic, Italian seasoning, salt, and pepper. Drizzle the seasoning mixture over the carrots and toss with a spatula until evenly coated.
- Sprinkle the grated Parmesan cheese over the carrots and toss to coat. Spread the carrots on the prepared baking sheet and bake for 25-30 minutes, or until the carrots are tender.
- Sprinkle the roasted carrots with chopped parsley and serve.
Notes
- Finely grated Parmesan coats the carrots more evenly than shredded Parmesan.
- Crush the Italian seasoning between your fingers to release more flavor from the dried herbs.
- Leave space between the carrots to encourage roasting instead of steaming.
- Adjust the roasting time as needed, since thinner pieces may cook faster and thicker pieces may need more time.
- There is no need to flip the carrots while roasting.
Nutrition
Calories: 226kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 559mg | Potassium: 758mg | Fiber: 7g | Sugar: 11g | Vitamin A: 38307IU | Vitamin C: 14mg | Calcium: 146mg | Iron: 1mg