Parmesan Garlic Roasted Carrots with Crispy Parmesan

These Parmesan garlic roasted carrots are a side dish I love to serve when I want to serve a warm-side dish. These carrots are cooked in the oven at 425°F and Parmesan and garlic are added near the end of cooking until the carrots are brown and crispy on the outside but fully cooked on the inside, the best part.

I use medium carrots and peel and slice them to the desired size. Wash and dry the carrots well. This step can be time-consuming, but it's important. Bake the carrots on the largest rimmed baking sheet lined with parchment paper you have on hand. Don't overcrowd the pan when baking carrots to avoid steaming. You may need a second baking sheet.

Freshly minced garlic is more flavorful in this recipe. I shred Parmesan cheese by hand instead of using pregrated Parmesan cheese for better melting properties. I do not suggest using pregrated Parmesan cheese because other ingredients in the cheese inhibit melting and browning. Add cheese after the first 15 minutes of baking. Add carrots in the final 10 to 15 minutes of baking time.

For variety, you can also add dried Italian herbs or thyme to garlic. Rosemary would also work well with garlic. Honey or maple syrup can be added to olive oil. Red pepper flakes will add heat. I like to serve roasted carrots with a squeeze of lemon juice and fresh parsley for a dinner dish.