Riddle for you: what costs 99 cents for a giant bag and is packed with nutrition and not to mention, endless snacking possibilities?
Carrots! Did you guess carrots? I bet you did. And not just because you already saw the post title but because, you know it in your bones 😉
Carrots are a humble, not often (if ever) celebrated hero. And this hero just got SUPER status added 🦸♀
Humble hero carrots become Superhero Carrots with this recipe for Easy Roasted Garlic Carrots with Parmesan Cheese!
I feel like parmesan cheese is just one of those things that makes everything better, you know? Plus, since graduating from the powdery stuff years ago (I grew up with it smothered on my spaghetti) to the real deal, with it’s month-long aging process and coming from Italy, I have seen. The. Light.
And now that I’ve seen said light, I’ll grate me some parm on almost anything:
- Soups and stews – my hubby especially likes it on this dish – Slow Cooker Chicken with Chickpeas
- Pasta dishes – basically any pasta
- Vegetables – especially green beans. YUM.
- And case in point, these Easy Roasted Garlic Carrots with Parmesan Cheese!
So now that I've seen the light, I'll grate me some parm on almost anything!
Anywho, back to carrots, the actual focus of our recipe here 😄
If you’re not a fan of buying the giant bag of carrots at your local farmers market, I don’t blame you. I’ve bought that bag of carrots with all good intentions but I somehow just never got around to finishing them up.
With a dish like these Roasted Garlic Carrots with Parmesan Cheese, now I’ve got a fighting chance of finishing up that big bag – and you do too my friend 😉
I love how economical carrots are but they still pack major nutrition with a ton of benefits like fibre, antioxidants and vitamins and minerals, like A, B6, C and K. It’s like a bag will cost as little as a buck sometimes. Like holy man that’s a lot of nutrition for a dollar?!
Case in point: Carrots are awesome, we get the deal. Now, let’s take a look at the recipe, shall we?
Pretty straight-forward and not fussy at all. Probably the biggest thing was cutting the carrots at (approximately) the same width. Yes, I have a mandolin. And no, I didn’t get it out. And I don’t know why 🙍♀️
Side note: do you ever have like a mental block around kitchen gadgets that are supposed to make your cooking life easier but you secretly think they’re a waste of time and it’s just faster if you do it without the contraption? I dunno, maybe it’s just me but this is my mindset about the mandolin up until this point.
Back to the recipe…the seasoning is my new favourite go-to combo of oregano+basil+parsley. I’m not exactly sure what the parsley does (not much?) but this trio will save you in a pinch every time. Combine these three amigos together and throw it on roasted veggies, chicken or in a soup. It’s amazing.
Otherwise, the roasting of the carrots is super forgiving. I’ve left them in for an extra 25 min (whoops hehe) and I actually loved the browned, almost sweet-tasting result so feel free to leave them in longer than I have on this recipe.
The leftovers kept well in the fridge for a couple days. I ended up having a scoop with my eggs the next morning. Carrots for breakfast! Amazing!
Alright I think that about sums it up. I hope you try this recipe and love it like we do.
If you do make it, please let me know what you think by leaving a quick comment below. I read all my comments and respond personally. I really do appreciate it.
Now go buy those carrots, friend! 🙋♀️
Easy Roasted Garlic Carrots with Parmesan Cheese
- 5 large carrots, sliced about 1/4" thick 6 cups sliced
- 2 Tbsp olive oil
- 1 Tbsp oregano
- 1 Tbsp dried basil
- 1 Tbsp dried parsley
- 2 cloves garlic, crushed
- 1/4 cup parmesan cheese
- Salt and pepper to taste
- Preheat oven to 400 degrees F
- Prep a large baking tray by covering with parchment paper.
- Place sliced carrots on the baking sheet and drizzle with olive oil. Sprinkle with a big pinch of salt and stir a bit on the baking sheet to coat the carrots.
- Bake in pre-heated oven for 25 minutes. Be sure to check on them about half-way through and give them a flip.
- Once roasted through, place carrots in large bowl. Add crushed garlic, oregano, basil and parsley. Toss to combine.
- Finish by tossing still warm carrots with the grated parmesan cheese.
- Now you're then ready to eat! Serve 'em up while they're still warm.