Garlic Parmesan Oven Roasted Baby Carrots Recipe (2024)

Published: Oct 3, 2019 · Modified: Mar 28, 2024 by Tiffany · As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.

This is an easy roasted carrots recipe that is baked in garlic butter and topped with sprinkles of parmesan cheese and freshly cut parsley.It’s the perfect side dish for a holiday meal or weeknight dinner, especially during the summer if you have fresh carrots from your garden.

This easy roasted baby carrots recipe is very tasty and easy. It’s made with 5 simple ingredients and requires very little prep.

The carrots are tender but have a bit of a crunch to them from the parmesan and from roasting in garlic butter. It almost brings out the natural sweetness that’s already in baked carrots.

It’s my favorite way to make carrots and I like to serve them as a side to our weeknight meal.

Health Benefits

1. Rich in Nutrients:Carrots are an excellent source of vitamins and minerals, including vitamin A, vitamin C, vitamin K, potassium, and fiber.
2. Vitamin A:Carrots are particularly high in beta-carotene, which is converted into vitamin A in the body. Vitamin A is essential for maintaining healthy vision, skin, and a strong immune system.
3. Eye Health:Beta-carotene, a type of antioxidant found in carrots, is known for promoting eye health. It can help protect the eyes from conditions such as macular degeneration and night blindness.
4. Antioxidant Properties:Carrots contain various antioxidants, including beta-carotene, which help protect cells from damage caused by free radicals. This can contribute to a reduced risk of chronic diseases.

Are Roast Carrots Considered Keto?

While most vegetables are considered low-carb and keto-friendly, carrots belong to the starchy group of vegetables like potatoes and corn that have natural sugars.

One cup of baby carrots has approximately 11 grams of carbohydrates and 5 grams of sugar.

Eating a small amount of carrots on the keto diet is okay, but you will have to reserve carbs elsewhere to cover them.

Baby Carrots vs Young Carrots

Baby carrots, like those used in this recipe,are typically made from fully grown, mature carrots that are harvested early and then processed into smaller, bite-sized pieces.

The process of making baby carrots involves cutting, peeling, and shaping the larger carrots into uniform, smaller sizes. The resulting baby carrots are often shorter, more tender, and sweeter than their full-sized counterparts.

True baby carrots may have a more irregular shape and retain some of their green tops. The term “baby carrot” can refer to both the processed, shaped carrots and the young, small carrots, so context is key when discussing them.

Ingredients for Garlic Parmesan Roasted Carrots

• Baby Carrots or Whole Regular Carrots, peeled and cut into 3″ long pieces that are ½″ thick
• Minced Garlic
• Butter
• Grated Parmesan
• Fresh or Dried Parsley

See Also

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Substitutions

Whole Carrots:I usually use a pound of carrots for this recipe. Whether that’s a bag of baby carrots or whole carrots that are cut down to size (also seen in my photos). The cooking time may vary a little depending on the width of the carrots.

To use whole carrots, peel and cut the green tops off. Slice the carrots into 3″ long pieces that are ½″ thick.

Garlic:Garlic powder can be substituted for minced garlic. Sprinkle 1 teaspoon of garlic powder over the carrots.

Olive Oil:Butter can also be replaced with extra virgin olive oil.

Parchment Paper:If you don’t have parchment paper, lightly grease the pan instead. Even with the butter in the recipe, they begin to stick as they bake. Using a nonstick cooking spray can help.

How to Make Garlic Parmesan Roasted Carrots

• Melt butter in a small bowl with garlic.
• Toss carrots with melted butter in a large bowl.
• Place baby carrots in a single layer on a rimmed baking sheet lined with parchment paper.

• Roast baby carrots in the oven at 400 degrees Fahrenheit for 10 minutes.
• After baking for 10 minutes, stir the carrots. Sprinkle with parmesan and parsley, and bake for an additional 8-10 minutes or until fork tender.

Tasty Additions

Potatoes:Combine carrots with potatoes for a classic and hearty side dish. You can cut them into similar-sized pieces for even cooking.

Sweet Potatoes:Mix carrots with sweet potatoes for a colorful and sweet combination. The natural sweetness of both vegetables works well together.

Onions:Sliced or quartered onions add savory depth to baked carrots. Red onions, in particular, can provide a pop of color.

Bell Peppers:Colorful bell peppers (red, yellow, or orange) not only add visual appeal but also contribute a slightly sweet flavor.

Brussels Sprouts:If you enjoy roasted Brussels sprouts, consider combining them with carrots. The caramelization during baking enhances their flavors.

Zucchini or Yellow Squash:These mild-flavored vegetables can complement the sweetness of carrots. Cut them into similar-sized pieces for even cooking.

Fresh Thyme or Rosemary:While not vegetables, fresh herbs like thyme or rosemary can be excellent additions. Sprinkle them over the vegetables before baking for added flavor.

Storage

Cooked carrots can last in the refrigerator in an airtight container for 3-5 days.

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