Parmesan Roasted Carrots
Parmesan roasted carrots topped with parsley. Roast whole on a sheet pan and serve alongside a pot roast or roasted chicken. Recipe adapted from Your Homebased Mom.
Servings: 4
Calories: 131kcal
Ingredients
- 8-10 carrots peeled
- 2 tablespoons butter melted
- 3 garlic cloves minced
- ¼ cup grated parmesan cheese
- kosher salt
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil.
- Place the carrots on the baking sheet, allowing space between each one. Add the garlic to the melted butter. Drizzle the carrots with the garlic butter mixture, turning to coat. Season the carrots with kosher salt.
- Roast for 20 minutes (15 for thinner carrots). Sprinkle the parmesan cheese evenly over the carrots and return to the oven to roast another 10 minutes, or until the cheese is golden brown and crispy and the carrots are tender-crisp. Sprinkle with parsley and serve.
Nutrition
Serving: 2 whole carrots | Calories: 131kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 240mg | Potassium: 424mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20779IU | Vitamin C: 11mg | Calcium: 104mg | Iron: 1mg