Name: Crispy Parmesan Roasted Carrots
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 pounds carrots; 1 cup grated parmesan cheese; 3 tablespoons olive oil; 1 1/2 teaspoons garlic powder; 3/4 teaspoon paprika; 3/4 teaspoon cumin; 3/4 teaspoon salt; 1 tablespoon finely chopped parsley

This Crispy Parmesan Roasted Carrots recipe turns classic carrots into a flavorful, cheesy side dish. Roasted until tender with a golden parmesan crust, it’s an easy way to elevate this everyday vegetable.

Parmesan roasted carrots in a small serving dish that's on a wooden board with some parsley leaves around it and a small bowl of grated parmesan cheese. The roasted carrots are garnished with finely chopped parsley.

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I love a good roasted vegetable, and these Crispy Parmesan Roasted Carrots are one of my favorite side dishes.

But I’ll be honest—when I was a kid, I couldn’t stand cooked carrots. You know the ones I’m talking about—soft, mushy copper penny carrots. But these crispy carrots are nothing like that.

They’re tender on the inside, crisp on the outside, and coated in a flavorful blend of parmesan and spices. If you love roasted vegetables with a sweet, caramelized flavor, this recipe is a must-try.

Besides being absolutely delicious, I love how versatile these garlic parmesan carrots are. They go great with everything from roasted chicken and steak, to a simple grain bowl.

They’re also an easy way to add more veggies to your meals while still feeling indulgent enough for special occasions. And best of all, they pass the kid test. When my grandsons eat over, there are never any leftovers!

A four-grid image showing a closeup view of the parmesan roasted carrots with crispy parmesan bits, all the ingredients needed to make the side dish, parmesan coated carrots on a baking tray, and roasted carrots in a serving dish. The image has text overlay that says, parmesan roasted carrots, easy vegetable side dish.

Looking for easy weeknight meal ideas? Serve parmesan roasted carrots alongside these 10-minute pan-seared chicken tenders or my flavorful honey garlic chicken tenders recipe.

Why You’ll Love This Parmesan Roasted Carrots Recipe

Incredible Flavor: A blend of parmesan, garlic, paprika, and cumin adds a rich, savory taste to naturally sweet roasted carrots.

Crispy Texture: Cooking them with the parmesan side down creates a golden, cheesy crust that makes each bite irresistible.

Simple & Quick: With just a handful of ingredients and minimal prep, this recipe comes together fast.

Budget-Friendly: Carrots are inexpensive, and with just a few simple ingredients, you can turn them into a cost-effective side dish that’s packed with flavor. Plus, it’s easy to scale up for a crowd without spending a fortune.

Kid-Approved: My three young grandsons love these carrots, and I bet your little ones will too! The crispy, cheesy coating makes them extra appealing—even for picky eaters. Plus, they’re a great way to get kids to eat more vegetables without any complaints.

A closeup shot of a parmesan roasted carrots side dish. The carrots are sprinkled with finely chopped parsley and grated parmesan cheese. There's a sprig of parsley alongside the carrots in the serving dish.

Ingredients Needed for Parmesan Roasted Carrots

Carrots
Parmesan cheese
Olive oil
Garlic powder
Paprika
Cumin
Fresh parsley

An overhead photo of all the ingredients needed to make this parmesan roasted carrots recipe. There's a bowl of grated parmesan cheese, and small bowls containing, salt, garlic powder, paprika, cumin and olive oil. On a wooden cutting board is a bunch of full-length carrots and fresh parsley.

Choosing the Best Ingredients for Roasted Carrots

Carrots – I prefer using organic carrots because they tend to have better flavor. Be sure to either peel them or give them a good wash and scrub before using. Cut them into uniform pieces, about two inches long, to ensure even roasting.

Parmesan Cheese – Freshly grated parmesan is best for this recipe because it melts better and creates a crispier crust. Pre-grated versions may contain anti-caking agents that can prevent proper melting. Be sure to grate the cheese, not shred it.

Olive Oil – A good-quality extra-virgin olive oil adds flavor and helps the carrots roast to perfection.

Garlic Powder – Gives that garlicky flavor without the hassle of mincing fresh garlic. I love how it evenly coats the carrots.

Paprika – Adds a little smoky flavor and makes the carrots look extra golden and delicious.

Cumin – This warm, earthy spice brings out the natural sweetness of the carrots. I love how just a pinch makes such a difference.

Fresh Parsley – A sprinkle of fresh parsley in the seasoning mix and on top of the final dish adds a pop of color. The contrast is a nice finishing touch. If you don’t have parsley, try fresh thyme or basil for a different twist.

Parmesan roasted carrots in a white oval side dish that has handles. The dish is on a wooden board and behind it is a bowl of grated parmesan cheese and a kitchen towel. You can see crispy bits of cheese on the caramelized carrots and small flakes of freshly chopped parsley sprinkled on top.

Step-by-Step Instructions for Parmesan Roasted Carrots

Detailed recipe and instructions are in recipe card at bottom of post.

Preheat the Oven: Preheat your oven to 400°F.
Prepare the Carrots: Peel or thoroughly wash and scrub the carrots. Cut them into uniform pieces, about two inches long, for even roasting. To create a flat surface for better caramelization, slice each piece in half lengthwise. If the carrots are thick, cut each half lengthwise again to make four sticks. For thinner carrots, a single lengthwise cut is usually enough.
Season the Carrots: In a mixing bowl, combine the olive oil, garlic powder, paprika, and cumin, then toss the carrots in the mixture until well coated.
Coat with Parmesan: Sprinkle the grated parmesan on a plate or shallow dish. Press the flat side of each carrot piece into the parmesan.
Arrange on Baking Sheet: Lightly grease a baking sheet or use lightly-greased foil, or parchment paper for easy cleanup. If not lining the baking sheet, ensure it’s well-oiled to prevent sticking. Place the carrots parmesan-side down on the tray.
Roast the Carrots: Bake for 15-20 minutes, or until the carrots are tender and the parmesan is golden and crispy.
Serve Immediately: Remove the carrots from the baking sheet right away to prevent sticking. Flip them parmesan-side up, sprinkle with fresh parsley, and serve.

Prepping & Seasoning the Carrots

Carrots chopped into two-inch pieces on a wood cutting board with a knife on it. Half of the carrots are in a pile ready to be split in half, and the remaining carrots have been cut in half length-wise so they have a flat side.

All the seasonings and olive oil in a glass bowl, ready to stir together to make a coating for the carrots.

Roasting the Carrots

Roasted parmesan carrots on a baking tray.

Roasted carrots on a baking tray showing a fork piercing one of the carrots to indicate that the carrots are fork-tender when they're done.

Recipe Notes

Cut carrots uniformly. For even roasting, you want the carrots to be similar size. I cut one piece the exact size I want, then use that carrot as a guide when cutting the others.
Line tray with lightly-greased foil. The carrots should crisp up nicely on the foil and it makes clean-up easy.
Don’t overcrowd the pan. Spacing the carrots out ensures they roast properly instead of steaming.
Use a hot oven. Roasting at 400°F helps achieve caramelization and crispy parmesan.
Use a metal spatula to remove carrots from tray. Roasted carrots are delicate. To remove from tray with thin layer of parmesan crust, a metal spatula is best for getting underneath.
Carrots shrink when roasted. Take this into account when meal planning.

Should I Line the Tray When Roasting Vegetables?

Honestly, I go back and forth on this one.

Directly on Tray: Roasting directly on a greased baking sheet (like in the photos) gives the best caramelization because the vegetables make direct contact with the hot surface. The downside? It can be a bit of a mess to clean up, depending on what you’re roasting.

Parchment Paper: Parchment paper makes cleanup a breeze, but it can prevent the vegetables from getting as crispy. If you go this route, I recommend flipping the carrots and giving them a quick broil at the end to crisp up the cheese.

Aluminum Foil: For these parmesan roasted carrots, lightly greased foil is the best of both worlds—easy cleanup with great results!

Crispy roasted carrots with a parmesan crust and parsley to garnish. The carrots are in a ceramic, oval side dish next to a serving fork and sprig of parsley.

Tips for Prepping Roasted Carrots Ahead of Time

Parmesan roasted carrots are the perfect side dish for Thanksgiving, Christmas, or Easter. But since they taste best fresh out of the oven, I don’t recommend cooking them ahead of time.

That said, you can prep most of the ingredients in advance to make things easier on the big day.

Here’s what I do the day before:

Prep the carrots: Peel and cut them into uniform pieces with at least one flat side.
Mix the spices: Measure and combine them in a small bowl.
Grate the parmesan: Freshly grated always tastes best!

Then, when it’s time to cook, just mix the olive oil into the spices, toss with the carrots, coat in parmesan, and roast. Super simple!

More Easy Vegetable Side Dishes

Sautéed Garlic Green Beans with Almonds

Crispy Parmesan Roasted Carrots

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

2 pounds carrots
1 cup grated parmesan cheese
3 tablespoons olive oil
1 1/2 teaspoons garlic powder
3/4 teaspoon paprika
3/4 teaspoon cumin
3/4 teaspoon salt
1 tablespoon finely chopped parsley

Instructions

Preheat the Oven: Preheat your oven to 400°F.
Prepare the Carrots: Peel or thoroughly wash and scrub the carrots. Cut them into uniform pieces, about two inches long, for even roasting. To create a flat surface for better caramelization, slice each piece in half lengthwise. If the carrots are thick, cut each half lengthwise again to make four sticks. For thinner carrots, a single lengthwise cut is usually enough.
Season the Carrots: In a mixing bowl, combine the olive oil, garlic powder, paprika, and cumin, then toss the carrots in the mixture until well coated.
Coat with Parmesan: Sprinkle the grated parmesan on a plate or shallow dish. Press the flat side of each carrot piece into the parmesan.
Arrange on Baking Sheet: Lightly grease a baking sheet or use lightly-greased foil, or parchment paper for easy cleanup. If not lining the baking sheet, ensure it's well-oiled to prevent sticking. Place the carrots parmesan-side down on the tray.
Roast the Carrots: Bake for 15-20 minutes, or until the carrots are tender and the parmesan is golden and crispy.
Serve Immediately: Remove the carrots from the baking sheet right away to prevent sticking. Flip them parmesan-side up, sprinkle with fresh parsley, and serve.

Notes

Cut carrots uniformly. For even roasting, you want the carrots to be similar size. I cut one piece the exact size I want, then use that carrot as a size-guide when cutting the others.
Line tray with lightly-greased foil. The carrots should crisp up nicely on the foil and it makes clean-up easy.
Don’t overcrowd the pan. Spacing the carrots out ensures they roast properly instead of steaming.
Use a hot oven. Roasting at 400°F helps achieve caramelization and crispy parmesan.
Use a metal spatula to remove carrots from tray. Roasted carrots are delicate. To remove from tray with thin layer of parmesan crust, a metal spatula is best for getting underneath.
Carrots shrink when roasted. Take this into account when meal planning.