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overhead view of Oven-Roasted Parmesan-Garlic Carrots Overhead
Olga

Oven-Roasted Parmesan-Garlic Carrots

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These oven-roasted parmesan-garlic carrots are tender inside and crisp on the edges. Made with olive oil, garlic, and parmesan for an easy side that works for weeknights or holidays.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 125
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Carrots
  • 5 to 6 carrots peeled and cut into long, even pieces
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • ½ tsp dried oregano
Garlic Mixture
  • 4 cloves garlic minced
  • 1 tsp white wine vinegar or lemon juice
  • ½ sprig rosemary chopped
Optional
  • Freshly grated Parmesan for serving

Equipment

  • 1 Baking Sheet
  • 1 Wooden Cutting Board
  • 1 Knife
  • 1 Peeler
  • 1 Small Bowl

Method
 

Prep
  1. Preheat oven to 425°F. Peel and cut the carrots evenly. Mince garlic and chop rosemary.
Instructions
  1. Spread carrots on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, and oregano, and toss to coat evenly.
  2. Roast for 15 minutes until they begin to soften and turn golden around the edges.
  3. While they roast, mix minced garlic, white wine vinegar, and chopped rosemary in a small bowl.
  4. Remove carrots from the oven, coat with the garlic mixture, and toss gently. Return to the oven for another 15 minutes until the carrots are tender and the garlic is lightly golden.
  5. Serve warm with a sprinkle of Parmesan if desired.
    Carrots topped with grated parmesan cheese

Nutrition

Calories: 125kcalCarbohydrates: 15gFat: 7gSodium: 220mgSugar: 1g

Notes

Tips

  • Cut the carrots evenly so they roast at the same rate
  • Don’t overcrowd the pan or they’ll steam instead of brown
  • The vinegar helps the garlic cook without burning
  • Fresh rosemary adds more aroma, but dried works too
  • Serve warm so the coating stays light and crisp

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