• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

La Bella Vita Cucina

delicious | beautiful | Italian | inspiration

  • Home
  • About
    • Start Here!
    • Privacy Policy
    • Media
      • Media
      • Featured On
  • Recipes
  • Travel
  • Shop
  • Contact
Home » Roasted Parmesan Garlic Carrots

Roasted Parmesan Garlic Carrots

April 13, 2019 6 Comments


Roasted Parmesan Garlic Carrots

If you’re looking for a delicious way to eat more veggies, you’ve just found the perfect recipe! Roasted Parmesan Garlic Carrots! Fresh, caramelized, crunchy outside yet tender inside . . . this is the perfect side dish! And popping with vivid color to please the eyes first, these carrots are foodie eye candy!

Roasting vegetables is great in so many ways! It’s super easy, it boosts the flavor big time, and it keeps the good nutrients in veggies instead of losing them in boiling water.

Do you have someone who hates to eat their vegetables? Well, one taste of these sweet roasted parmesan garlic carrots will change their minds quickly. They’ll want seconds of these delicious carrots.

You can have these carrots on the table in less than a half hour from the point of peeling to pulling them out of the oven piping hot to serving them!

So get out your vegetable peeler, baking sheet, and cheese grater and let’s get started!

Tips on Roasting Vegetables

  • Always use a very hot pre-heated oven of 425 – 475 degrees. The hotter the oven, the faster the roasting process takes place.
  • Parchment paper helps reduce the cleanup, but it prevents the delicious charring that is key to the flavor boost that roasting gives.
  • Use a large, rimmed baking sheet to prevent the vegetables from rolling off.
  • If you’re roasting a medley or variety of vegetables, use more than one baking sheet and group and prepare each vegetable according to their own special time needs so that they finish roasting at the same time:
  • Root veggies such as beets, carrots, and potatoes usually need more time (20 minute or more).
  • Cruciferous veggies such as broccoli, cauliflower, garlic, onions, and cabbage require less time (less than 20 minutes)
  • Drizzle or spray oil to coat the pan before placing the vegetables on so that you can ‘roll’ the veggies in oil. This coating helps whatever garlic, herbs, and spices you use to stick to the veggies better.
  • Always serve immediately while the vegetables are piping hot.
  • Leftover veggies can be used in salads and smoothies, pasta and risotto recipes, vegetable or chicken broth, stews, or simply eaten as a snack!
  • Store leftovers in the refrigerator for up to 4 days.
  • Roasted veggies can be frozen for up to 2 months as well! Simply reheat them in a heavy cast-iron skillet over medium heat, or in the oven at 350 F degrees until hot and ready to serve.

Roasted Parmesan Garlic Carrots

Roasted Parmesan Garlic Carrots

Ingredients

  • 1 medium size bag of carrots, peeled, and both ends trimmed off
  • 1/4 cup olive oil, just enough to coat the carrots
  • 3 garlic cloves, minced
  • 1/2 cup freshly grated parmesan cheese
  • Mrs. Dash Salt-Free Seasoning (optional)

Instructions

  1. Pre-heat oven to 450 degrees.
  2. Pour enough olive oil onto a baking sheet or pizza pan to coat it.
  3. Sprinkle the minced garlic all over the oiled pan.
  4. Place peeled and trimmed carrots on the oil and garlic, roll them around to completely coat them in olive oil and garlic.
  5. Sprinkle with Mrs. Dash Salt-Free Seasoning (optional).
  6. Place in the oven and roast for 15 - 20 minutes, turning over only once.
  7. Remove from the oven and immediately place the carrots on a serving platter.
  8. Generously sprinkle the freshly-grated parmesan cheese over the carrots.
  9. Enjoy!
© Roz | La Bella Vita Cucina

Other recipes for roasting vegetables:

  • How to Roast and Freeze Red Peppers
  • Roasted Carrots from Ina Garten
  • Roasted Carrots from The Spruce Eats

 

Do you enjoy La Bella Vita Cucina?  

We’d love to have you as part of our community!   

Click below to receive a FREE e-cookbook and all the latest recipes,

travel tips and gardening ideas straight into your inbox!  


Previous Post: « Italian Pork Loin Braised in Milk (Arrosto Di Maiale al Latte)
Next Post: Spring and Easter Tablescapes »

Reader Interactions

 

I read each and every comment and respond to questions asap, so ask away!  As I always say, “If you’ve made a recipe, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. Liz says

    April 13, 2019 at 8:46 AM

    I don’t tend to roast carrots as much as other veggies, but some sort of carrot is always on our Easter menu. These sound simple and delicious! Can’t
    wait to give these a try!

    Reply
    • Roz says

      April 13, 2019 at 1:12 PM

      Liz, my husband isn’t a veggie person at all. Once he decided to take a bite of these his eyes opened up and he said those magic words, “These are really good”. I thought of your husband as well at that moment!
      Ciao,
      Roz

      Reply
  2. Karen (Back Road Journal) says

    April 14, 2019 at 9:12 AM

    My husband and I both love roasted vegetables and your carrots look great with that sprinkling of grated cheese.

    Reply
    • Roz says

      April 28, 2019 at 3:41 PM

      Karen,
      I have been hooked on roasting any vegetable ever since my first try at it. The heightened flavor can’t be beat by any other cooking method!

      Ciao,
      Roz

      Reply
  3. Paula Barbarito-Levitt says

    April 19, 2019 at 11:01 AM

    A terrific side dish to roast meat or entree for a vegetarian friend. Your tips are absolutely the key to success.

    Reply
    • Roz says

      April 28, 2019 at 3:39 PM

      Thank you for the compliment Paula. I have had the good fortune of learning from wonderful cooks!
      Ciao bella,
      Roz

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Welcome!

Welcome!

Ciao, I'm Roz!
From my family's kitchens and restaurants in the U.S. and Italy, I share classic, delicious recipes . . . and always served with 'amore'! I'll help you master the art of cooking with easy to follow instructions and cooking tips. Get ready for the compliments! Buon Appetito!

Top Food Blog 2020

Looking for something special?

Most Popular

Ruth's Chris Steakhouse Chopped Salad -- Copycat Recipe is SO DELICIOUS!!

Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe is SO DELICIOUS!!

Classic Italian Minestrone Instant Pot

Classic Italian Minestrone Soup

Pastina Chicken Soup — Italian Childhood Memories

Copyright © 2010 - 2020 · La Bella Vita Cucina ·