There’s something so comforting about a tray of perfectly roasted vegetables—especially when they’re as simple yet flavorful as Garlic Parmesan Oven Roasted Baby Carrots. This dish takes me back to a cozy Sunday afternoon at my grandmother’s house, where the scent of roasting vegetables would fill the air long before we sat down to dinner. My grandmother was all about using fresh ingredients, and her garden was always full of the season’s best produce. Carrots, in particular, were a staple. She’d pull them straight from the ground, rinse them off, and they would find their way into many meals—whether raw in salads or roasted to perfection in the oven.
One of my fondest memories is of helping her prepare Sunday dinner for the family. I remember standing on a stool next to her as she expertly peeled the carrots, handing me one to snack on as she worked. She’d let me sprinkle on the seasoning—a little bit of salt, pepper, and a lot of garlic, which she loved. The final touch was always a generous dusting of freshly grated Parmesan, which would melt and turn golden in the oven, adding a nutty richness to the sweet, caramelized carrots.
Years later, this recipe remains a favorite in my home. Whenever I roast carrots with garlic and Parmesan, it brings me back to those warm, carefree Sundays, and I can’t help but smile. The buttery garlic sauce paired with the slight crisp of the roasted Parmesan brings out a depth of flavor in the carrots that even the pickiest eaters can’t resist. It’s a dish that feels nostalgic and indulgent, but also simple enough to make on a busy weeknight. Whether you’re cooking for family, friends, or just for yourself, this recipe is sure to bring a little bit of comfort to your table.
Preparing Garlic Parmesan Oven Roasted Baby Carrots
Ingredients
- 12-16 ounces of baby carrots or 3 medium-sized carrots, peeled and cut into 3-inch long by 1/2-inch thick pieces
- 1/3 cup of unsalted butter
- 1 tablespoon of minced garlic (or 1 teaspoon of garlic powder)
- 2 tablespoons of finely shredded Parmesan cheese
- 1 tablespoon of freshly chopped parsley (or 1 teaspoon of dried parsley)
Directions
- Preheat your oven to 400°F (200°C). To make cleanup easier, line a baking sheet with parchment paper.
- Spread the carrots evenly on the prepared baking sheet in a single layer.
- In a microwave-safe bowl, melt the unsalted butter together with the minced garlic for about 30 seconds, or until fully melted. Stir to combine.
- Drizzle the garlic-infused butter over the carrots, ensuring each piece is coated.
- Place the carrots in the preheated oven and roast for 10 minutes. Remove from the oven, toss the carrots gently, and sprinkle with Parmesan cheese and chopped parsley.
- Return to the oven and bake for an additional 8 minutes or until the carrots are tender and slightly golden.
Storing Suggestion
Allow the carrots to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes, or until warmed through.
Cooking Tips
To add a twist, try using flavored butter, such as garlic herb butter, or swap the Parmesan for Pecorino Romano for a sharper flavor. If you like a bit of spice, sprinkle some red pepper flakes before roasting.
Serving Suggestions
Serve these roasted baby carrots alongside grilled chicken, a hearty beef roast, or as part of a festive holiday spread. They also pair beautifully with mashed potatoes or a fresh green salad.
Ingredient Substitutions
If you don’t have fresh parsley, dried parsley works just as well. You can also use olive oil instead of butter for a dairy-free option.
Seasonal Variations
In spring, consider adding some fresh herbs like thyme or dill. During the fall, add a pinch of cinnamon or nutmeg for a warm, seasonal twist.
Allergen Information
This recipe contains dairy (butter and Parmesan cheese). For a dairy-free version, substitute the butter with olive oil and use a dairy-free cheese or nutritional yeast as a topping.
FAQ:
Can I use whole carrots instead of baby carrots?
Yes, you can use whole carrots. Simply peel and cut them into smaller, uniform pieces to ensure even roasting.
Can I prepare this recipe ahead of time?
You can prep the carrots and garlic butter in advance, but it’s best to roast them just before serving for optimal texture and flavor.
What can I use if I don’t have Parmesan cheese?
If you don’t have Parmesan, you can use other hard cheeses like Grana Padano or Pecorino Romano. Nutritional yeast is a good non-dairy alternative.
How do I keep the carrots from drying out in the oven?
Coating the carrots in enough butter or oil helps keep them moist. You can also cover the baking sheet with foil for the first half of the roasting time.
Can I make this recipe vegan?
To make this recipe vegan, replace the butter with olive oil and use a vegan-friendly cheese substitute or omit the cheese altogether.
How long do leftovers last?
Leftover roasted carrots can be stored in the fridge for up to 3 days in an airtight container. Reheat them in the oven to restore their texture.
Garlic Parmesan Oven Roasted Baby Carrots
Ingredients
- Preheat your oven to 400 degrees Fahrenheit. For easy cleanup line a baking sheet with parchment paper.
- Arrange the carrots in a single layer on the baking sheet.
- In a microwave-safe bowl melt the butter with the garlic for about 30 seconds. Pour the garlic butter over the carrots.
- Place the baking sheet in the oven and roast the carrots for 10 minutes. After this time stir the carrots, then sprinkle with Parmesan cheese and parsley. Continue baking for another 8 minutes, or until the carrots are tender and golden.
Instructions
- Preheat your oven to 400 degrees Fahrenheit. For easy cleanup, line a baking sheet with parchment paper.
- Arrange the carrots in a single layer on the baking sheet.
- In a microwave-safe bowl, melt the butter with the garlic for about 30 seconds. Pour the garlic butter over the carrots.
- Place the baking sheet in the oven and roast the carrots for 10 minutes. After this time, stir the carrots, then sprinkle with Parmesan cheese and parsley. Continue baking for another 8 minutes, or until the carrots are tender and golden.
