Kitchen notes · a little help before you start
Garlic PARMESAN ROASTED CARROTS
Garlic PARMESAN ROASTED CARROTS is made with carrots, garlic, and parmesan cheese.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 6
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Remember the turn or stir
Turn or stir the food at the point specified in the method.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
carrots (washed and halved)
In the method: Arrange carrots on baking sheet.
garlic (large, minced, or 1 tablespoon minced garlic)
In the method: Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper.
parmesan cheese (grated)
In the method: Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 pounds carrots (washed and halved)Ingredient note
Source: 1/4 cup olive oilIngredient note
Source: 4 cloves garlic (large, minced, or 1 tablespoon minced garlic)Ingredient note
Source: 1/4 cup parmesan cheese (grated)Ingredient note
Source: 2 tablespoons Panko bread crumbs (or normal breadcrumbs)Ingredient note
Source: 1 pinch salt (to taste); authorized salt/pepper exception.Ingredient note
Source: 1 pinch pepper (to taste); authorized salt/pepper exception.Ingredient note
Source: 1 tablespoon fresh parsley (optional)
How to make it
0 of 3 steps completeMake room for Garlic PARMESAN ROASTED CARROTS
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Top with fresh parsley if desired.
A few questions you might have
What should I prepare first?
Set out the oven and baking sheet. Start with this step: Preheat oven to 400°F (200°C).
Which preparation step should I plan for?
Turn or stir the food at the point specified in the method.
What check should I look for as it cooks?
Spread out and bake for 20-25 minutes or until tender.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Make Ahead, Storage, Freezing And Reheating You can peel and cut the carrots up to 2 days ahead and keep them in an airtight container in the refrigerator. Wait until you are ready to roast before adding the garlic, parmesan, and breadcrumbs so the coating stays fresh and dry. Let any leftover carrots stop steaming, then refrigerate them promptly in an airtight container for up to 3 to 4 days. They can also be frozen for up to 2 months, although the carrots will be softer and the coating may lose some of its crunch once thawed. For the best texture, reheat the carrots on a baking sheet at 400°F (200°C) until hot and crisp around the edges. An air fryer also works well. The microwave is faster, but it will make the breadcrumb coating softer. Reheat leftovers until they reach 165°F (74°C).
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.