

Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
270
This recipe made us wonder, Why don’t we roast carrots more often? When they roast, their flavor concentrates and sweetens. Pair that with copious amounts of umami-packed Parmesan and just a touch of lemon, and you’ve got a super-irresistible dish that you’ll come back to again and again. Try it for yourself—carrots might just become your new favorite go-to side.
The real trick to this recipe is adding the Parmesan in two stages. First, you’ll toss the carrots with some cheese right before roasting, so it melts into the carrots as they turn tender. Then, once the carrots are out of the oven, you’ll add a little lemon juice, some fresh parsley, and even more Parmesan. It will make the carrots look pretty and give them an extra burst of cheese-y flavor.
Made this? Let us know how it went in the comments below.
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Ingredients
- 2 lb.
small to medium carrots, peeled (about 15)
- 3
cloves garlic, finely chopped
- 2 Tbsp.
extra-virgin olive oil
- 3/4 cup
finely grated Parmesan, divided
Kosher salt
Freshly ground black pepper
- 2 Tbsp.
fresh lemon juice
- 2 Tbsp.
chopped fresh parsley
Directions
- Step 1Preheat oven to 425°. Cut carrots crosswise on a bias into 2" to 3" pieces. Cut thicker pieces in half lengthwise.
- Step 2On a large baking sheet, toss carrots with garlic, oil, 1/2 cup Parmesan, 1/2 teaspoon salt, and a few grinds of pepper. Spread in a single layer.
- Step 3Bake carrots until tender and caramelized in spots, 25 to 30 minutes.
- Step 4Transfer carrots to a platter. Toss with lemon juice. Sprinkle with parsley and remaining 1/4 cup Parmesan and toss just to combine.
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