Garlic-Parmesan Roasted Carrots
Side · Roasted · Serves 4–6 · 35 min
Ingredients
- Small to Medium Carrots, peeled2 lbs
- Garlic, minced3 cloves
- Extra-Virgin Olive Oil2 tbsp
- Parmesan, finely grated, divided1½ oz (¾ cup)
- Kosher Salt½ tsp
- Freshly Ground Black Pepperto taste
- Fresh Lemon Juice2 tbsp
- Fresh Parsley, tornto serve
Method
- Preheat oven to 425°F. Arrange a rack in the center.
- Prep the carrots. Cut carrots on the diagonal into 2"–3" pieces. Halve any thicker pieces lengthwise so everything is roughly the same size.
- Season. On a baking sheet, toss carrots with garlic, olive oil, ½ cup of the Parmesan, salt, and several grinds of pepper. Spread in an even layer.
- Roast. Roast until tender and caramelized in spots, 25–30 minutes.
- Finish and serve. Transfer to a platter. Pour lemon juice over. Sprinkle with parsley and the remaining ¼ cup Parmesan, then toss to combine.
💡 Don't crowd the pan — if carrots are too close together they steam instead of caramelize. Use two baking sheets if needed.