Crispy Parmesan Carrots (Printable)

Golden roasted carrots with a crispy Parmesan coating. A perfect savory side dish ready in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks

→ Parmesan Crust

02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup panko or gluten-free breadcrumbs
04 - 2 tbsp olive oil
05 - 1 tsp garlic powder
06 - 1 tsp dried Italian herbs (oregano, thyme, basil)
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Garnish

09 - 1 tbsp chopped fresh parsley

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil until evenly coated.
03 - In another bowl, mix Parmesan, breadcrumbs, garlic powder, herbs, salt, and pepper.
04 - Add coated carrots to the cheese mixture and toss or roll until well covered.
05 - Spread carrots in a single layer on the prepared baking sheet.
06 - Bake for 20-25 minutes, turning once halfway through, until carrots are golden and crispy.
07 - Remove from oven. Garnish with fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between tender sweet carrots and that salty crunchy crust is absolutely addictive
  • They disappear faster than any other vegetable side dish I have ever made
02 -
  • I learned the hard way that overcrowding the pan makes them steam instead of roast
  • That quick flip halfway through is what ensures even browning on both sides
03 -
  • Room temperature carrots roast more evenly than cold straight from the fridge ones
  • If the coating seems too dry, add another teaspoon of oil before tossing

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