Parmesan Roasted Carrots
These Parmesan Roasted Carrots have over-the-top flavor! They're delicious served as a side or just bake a batch and use for snacking throughout the day. They're cheesy, crispy and just delicious!
Servings: 4 servings
Calories: 180kcal
Ingredients
- 1 lb. carrots, medium sized or large
- 2 tsp. olive oil
- 4 cloves garlic, finely minced
- 1/4 cup grated Parmesan cheese
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
- 1/2 tsp. Italian seasoning, I use Mrs. Dash
- salt to taste
- 3/4 cup freshly grated Parmesan cheese
- ranch dressing, for dipping, if desired
Instructions
- Preheat oven to 425°. No need to lined baking sheet with parchment.
- Cut your carrots into 3-inch pieces and then you'll slice those pieces in half lengthwise so each piece has a flat side.
- Add your olive oil, garlic, the 1/4 cup grated Parmesan, the spices and the salt to a large bowl and then toss in the carrots until well coated.
- Place your freshly grated Parmesan in a pie plate or shallow bowl and then dip each carrot flat side down into the cheese. You will need to press the cheese into the carrots firmly so it adheres.
- Transfer the carrot pieces to your baking sheet (no parchment) cheese side down. You'll roast for 20-25 minutes until the carrots are tender. Just pierce a few with a fork to test. Serve plain or with ranch dressing for dipping, if desired.
Notes
No need to add parchment paper to your baking sheet for this recipe.
The Parmesan has a saltier taste, so I add a minimal amount to the coating mixture, about 1/4 teaspoon.
Nutrition
Calories: 180kcal | Carbohydrates: 15g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 500mg | Potassium: 444mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19642IU | Vitamin C: 8mg | Calcium: 336mg | Iron: 1mg