Roasted Parmesan Carrots

One of my favorite ways to serve up vegetables is roasting them.  I just love the depth of flavor they develop.  Root veggies are particularly great made this way, and I'm always pinning new variations to try, like these Roasted Parmesan Carrots from Taste of Home.

It caught my eye because of it's simple ingredient list, most of which are things that are pantry staples.  I had baby carrots on hand, so that's what I used. For the cheese, I used some grated Grana Padano.  I discovered it back when I made Granny Smith Pizza a few months ago, and have been using it ever since.

Not only are these delicious, but they are such a beautiful pop of color on the holiday table! Thank you again to Heather for hosting #HolidaySideDishes Week and to all the other #FestiveFoodies for sharing their recipes. I hope you've enjoyed this week as much as I have!

Roasted Parmesan Carrots

Roasted Parmesan Carrots


  • 1 pound fresh carrots
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon dried thyme
  • 3 tablespoons grated Parmesan cheese - I used Grana Padano


How to cook Roasted Parmesan Carrots

  1. Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x10-in. baking pan.
  2. Roast 12-15 minutes or until tender and lightly browned, stirring once. Toss with cheese. Yield: 4 servings.
carrots, parmesan
Side dishes
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authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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