Garlic-Parmesan Roasted Carrots

Garlic-Parmesan Roasted Carrots

This recipe made us wonder, Why don’t we roast carrots  more often? When they roast, their flavor concentrates and sweetens. Pair that with copious amounts of umami-packed Parmesan and just a touch of lemon, and you’ve got a super-irresistible dish that you’ll come back to again and again.

              garlic parmesan roasted carrots



  • 2 lb. small to medium carrots, peeled (about 15)
  • cloves garlic, finely chopped
  • 2 tbsp. extra-virgin olive oil
  • 3/4 c. finely grated Parmesan, divided
  • Kosher salt

  • 2 tbsp. fresh lemon juice
  • 2 tbsp. chopped fresh parsley


  1. Step 1. Preheat oven to 425°. Cut carrots crosswise on a bias into 2" to 3" pieces. Cut thicker pieces in half lengthwise.
  2. Step 2. On a large baking sheet, toss carrots with garlic, oil, 1/2 cup Parmesan, 1/2 teaspoon salt, and a few grinds of pepper. Spread in a single layer.
  3. Step 3. Bake carrots until tender and caramelized in spots, 25 to 30 minutes. 
  4. Step 4. Transfer carrots to a platter. Toss with lemon juice. Sprinkle with parsley and remaining 1/4 cup Parmesan and toss just to combine.

View our sustainable wardrobe essentials here

Leave a comment

All comments are moderated before being published