Garlic Parmesan Roasted Carrots

A recipe for Garlic Parmesan Roasted Carrots! These carrots are roasted until tender and tossed with an easy Parmesan garlic coating.

These Garlic Parmesan Roasted Carrots are a wonderful option for an easy and delicious springtime side.

Peeled carrots are seasoned lightly with olive oil, balsamic vinegar, garlic, oregano, salt, and pepper, then roasted until starting to become tender.

They are tossed briefly with grated Parmesan, then placed back in the oven to finish baking.

These carrots are best served warm with a drizzle of butter, sprinkle of fresh parsley, and more Parmesan if desired. Refrigerate leftovers in an airtight container for up to two days.

A Few Garlic Parmesan Roasted Carrot Tips

I like the make this recipe with carrots in a variety of colors to add a little vibrancy and contrast. You can also use baby carrots. The exact roasting time may vary based on the thickness of the carrots.

Cut the peeled carrots into 2 inch (5 centimeter) pieces. For even roasting, try to get the carrot pieces in roughly the same size. If some of the carrots are thicker, especially towards the ends, cut them in half or quarters lengthwise.

For best results, roast the carrots in a baking dish large enough to fit most of the pieces in a single layer, about 8 x 8 inches (20 x 20 centimeters). For easy cleanup, you can line the baking dish with parchment.

Crush the dried oregano between your fingers before adding to the olive oil. This will help release additional flavor.

Finely mince the garlic or crush using a garlic press.

Be gentle when tossing the carrots at the halfway point to keep them from falling apart.

Want to avoid butter? You can finish the carrots with an extra drizzle of olive oil instead. It will help the Parmesan and parsley stick to the sides.

Adjust the salt and pepper to taste.

This recipe serves around 4, but the ingredients can easily be doubled or even tripled for a crowd. The roasting time may need to be adjusted.

Looking for more recipes with carrots?

Try my:

• Carrot Cake Waffles
• Zanahorias Aliñadas (Spanish Marinated Carrots)
• Carrot Ginger Soup

This recipe was originally published in May 2018 and updated in February 2025.

Garlic Parmesan Roasted Carrots Recipe

Adapted from Rasa Malaysia

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Garlic Parmesan Roasted Carrots

A recipe for Garlic Parmesan Roasted Carrots! These carrots are roasted until tender and tossed with an easy Parmesan garlic coating.

Course Side Dish

Cuisine N/A

Keyword carrot, garlic, parmesan, roasted vegetables, vegetable

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Ingredients

• 2 tablespoons (30 milliliters) olive oil
• 1/2 tablespoon (7 milliliters) balsamic vinegar
• 2 cloves garlic peeled and minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound (450 grams) medium carrots peeled
• 1/2 ounce (14 grams) Parmesan cheese freshly grated, plus more for topping
• 1 tablespoon (14 grams) unsalted butter melted
• fresh parsley chopped, for garnish

Instructions

• Preheat oven to 400˚F (200˚C).
• In a medium bowl, whisk together the olive oil, balsamic vinegar, garlic, oregano, salt, and pepper.
• Cut the carrots into 2 inch (5 centimeter) pieces. If some of the carrots are too thick, cut them in half or even quarters lengthwise.
• Place the carrots in a baking dish large enough to fit the pieces in a single layer, about 8 x 8 inches (20 x 20 centimeters).
• Pour in the olive oil mixture and toss well to fully coat.
• Roast the carrots in the preheated oven for 15 minutes.
• Sprinkle the carrots with the grated Parmesan, toss again, and continue to roast until tender, about 15 more minutes.
• Drizzle the melted butter over the carrots.
• Serve immediately with a sprinkling of fresh parsley, and optionally a little more Parmesan, salt, and pepper.