Description
An easy, family favorite roasted carrots recipe tossed with the most flavorful garlicky and buttery parmesan cheese coating.
Ingredients
- 2 pounds carrots, washed, scrubbed, diagonally cut into about 3-inch pieces
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Italian Seasoning
- ¼ teaspoon salt, or to taste
- ¼ teaspoon fresh ground black pepper
- ⅓ cup grated parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
1. Preheat oven to 425˚F.
2. Grease a rimmed baking sheet with cooking spray or line it with foil and set aside.
3. Place prepared carrots in a large mixing bowl; set aside.
4. Melt the butter in the microwave. Once melted, add minced garlic, Italian Seasoning, salt, and pepper to the melted butter and whisk until thoroughly combined.
5. Pour the butter mixture over the carrots and toss to coat. Add in the grated parmesan cheese and mix until combined.
6. Transfer carrots to the baking sheet and arrange them in a single layer.
7. Bake for 20 to 25 minutes or until tender. Mix them around halfway through cooking.
8. Remove from oven. Taste for seasonings and adjust accordingly.
9. Sprinkle with fresh parsley and serve.
Notes
Cut Evenly: Try to cut the carrots into uniform sizes so they cook evenly.
Coat Well: Generously coat the carrots with garlic, butter, and parmesan for full flavor.
Space Out: Arrange the carrots in a single layer, allowing space on the baking sheet to avoid steaming.
Watch Time: Monitor roasting to avoid overcooking; times may vary.
Season to Taste: Adjust seasonings as needed, or add herbs and spices that you like.
Use Fresh Ingredients: Opt for fresh garlic and freshly grated parmesan.
Reheat Properly: Use the oven or stove to reheat so as to maintain texture and flavor.
Prepare Carrots Ahead Of Time: Roast the carrots in the oven a day before you need them, then store them in an airtight container in the fridge. When you’re ready to serve them, spread the carrots out on a rimmed baking sheet and reheat them in a 425°F oven for 5 minutes.
Storing Leftovers: You can keep any leftover carrots in the fridge in an airtight container for up to 2 days.