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.
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.