- Recipes
- Side Dishes
- Vegetables
James Park
James ParkVideo Producer
James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.
published Jan 13, 2024
Be the first to leave a review!
Sweet, jammy roasted carrots get a salty, crispy Parmesan crust.
Serves4 to 6Prep15 minutesCook15 minutes to 20 minutesJump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
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.
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
- Galbi Jjim (Korean Braised Short Ribs)
- Italian Meatloaf
- Easy Baked Lemon Pepper Chicken
- Pan-Fried Pork Chops
- Canned Salmon Cakes
Parmesan Crusted Carrots Recipe
Sweet, jammy roasted carrots get a salty, crispy Parmesan crust.
Prep time 15 minutes
Cook time 15 minutes to 20 minutes
Serves 4 to 6
Nutritional Info
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
Chopped fresh parsley leaves, for garnish (optional)
Instructions
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.
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.
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.
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.
Filed in:
Vegetables
vegetarian
Gluten-Free
dairy
Cheese
Root Vegetables
