Parmesan Crusted Carrots

These parmesan crusted carrots always disappear fast from the table whether I serve them for dinner or as a crowd-pleasing appetizer. Roasting carrots on a blanket of cheesy parmesan creates crispy golden edges and a tender bite inside. There is just enough seasoning to keep every bite balanced and the hot honey drizzle at the end makes the flavors sing.

I first tried this as a way to use up extra carrots before a holiday meal. Now it is a must-have side that brings smiles every time.

Ingredients

• Medium carrots: Sliced into half inch rounds for maximum caramelized edges and even roasting. Choose firm carrots with a bright orange color and smooth skin for best flavor
• Extra virgin olive oil: Helps the seasoning and cheese adhere and brings richness
• Garlic powder: Gives a savory punch.
• Onion powder: Provides background sweetness for a well-rounded taste
• Italian seasoning: Delivers a garden herb note. Look for blends with oregano thyme and basil
• Paprika: Adds a touch of warmth and color. Use sweet or smoked depending on your preference
• Fine sea salt: Enhances all the flavors
• Fresh cracked black pepper: Adds mild heat and balance
• Finely grated parmesan cheese: Melts into a golden crust. Always use real parmesan and grate it yourself for the best melt and flavor
• Hot honey (optional): Gives a sweet spicy finish. Try to find one with visible chili flakes or make your own for extra punch

Step-by-Step Instructions

Prepare the Carrots:

Cut washed and peeled carrots into half inch thick rounds. If carrots are tapered cut a small section from the narrow end to keep everything even in size

Toss with Seasonings:

In a medium bowl combine carrot rounds olive oil garlic powder onion powder Italian seasoning paprika salt pepper and a quarter cup of the grated parmesan. Toss by hand or with a spatula until every piece looks coated and shiny

Create the Parmesan Base:

On a large parchment lined baking sheet scatter the remaining parmesan cheese in an even layer. Place each carrot round cut side down on this cheese base leaving space between for airflow and browning. Sprinkle over any leftover cheese mixture from your bowl

Roast to Perfection:

Transfer the pan to a preheated 425 degree oven. Roast for about 20 to 25 minutes. Carrots should feel fork tender and the cheese will have turned deep golden and crisp. Let the tray cool for 3 to 5 minutes so the parmesan crust firms up

Reveal and Finish:

After resting gently flip each carrot piece to show off the parmesan crust. Drizzle with hot honey if desired and serve warm

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I always reach for the fresh parmesan block instead of the pre-shredded bags. It melts so much better and gives that signature nutty flavor that truly makes this dish over the top for both taste and golden color. Sometimes my kids sneak extra carrot rounds right off the sheet when they know I have just drizzled the hot honey.

Storage Tips

Cool any leftovers completely and store in an airtight container in the refrigerator for up to three days. For best texture reheat in a hot oven or air fryer just until the cheese re-crisps and carrots are warmed through. Avoid microwaving which can make the parmesan soggy

Ingredient Substitutions

Baby carrots can be used just cut them in half for even roasting. If you want to avoid dairy try a vegan parmesan alternative though the crust may not crisp quite the same. For extra spice swap the paprika for a touch of cayenne

Serving Suggestions

Serve with a simple dip like garlic mayo or a tangy Greek yogurt sauce. These carrots go well with roast chicken or as a stand-alone appetizer with toothpicks for dipping. They are also great tossed in a grain bowl for lunch

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Cultural Context

Cheese crusted veggies are inspired by Italian antipasti platters where parmesan and herbs are often paired with whatever seasonal produce is on hand. This technique works with other root vegetables too but tender sweet carrots are always my favorite

Recipe FAQs

→ How do I achieve a crispy parmesan crust?

Use freshly grated parmesan, spread evenly on the baking sheet, and avoid overlapping carrots so the cheese can melt and crisp up.

→ Can I use baby carrots instead of slicing whole ones?

Yes, you can use baby carrots. Halve them to maintain an even thickness for roasting and better crust coverage.

→ Why is fresh parmesan preferred over pre-grated?

Fresh parmesan melts more smoothly, as pre-grated cheese contains anti-caking agents that prevent crisping.

→ What dipping sauce pairs well with these carrots?

Garlic mayo is an excellent choice. Mix mayo with garlic, onion powder, salt, and a splash of vinegar for a creamy dip.

→ How do I prevent the carrots from becoming soggy?

Ensure your oven is fully preheated, and use parchment to keep moisture low. Avoid piling the carrot slices—spread them in a single layer.