Roasted Garlic Parmesan Carrots

Ingredients

• 2 lb carrots (Peeled and cut into diagonal chunks about 2 inches thick)
• 2 tbsp olive oil
• 1.5 tsp garlic powder
• 0.5 tsp dried thyme
• 0.25 tsp paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 cup grated Parmesan cheese (Plus more for topping)

Steps

1. 1

   Preheat the oven to 425°F. Line a large baking pan with parchment paper, or lightly coat the pan with cooking spray.

2. 2

   Spread the prepared carrot chunks onto the baking pan. Add the olive oil, garlic powder, dried thyme, paprika, salt, and black pepper. Toss thoroughly so the carrots are evenly coated with the seasoned oil mixture.

3. 3

   Spread the carrots evenly around the pan in a single, well-distributed layer. Sprinkle the grated Parmesan cheese over the carrots.

4. 4

   Bake for 25–30 minutes, until the carrots are crispy on the outside and tender on the inside.

5. 5

   Remove the pan from the oven and sprinkle the roasted carrots with additional Parmesan cheese, if desired.

Notes

Baby carrots may be used, but the cooking time may need to be adjusted according to their thickness. The source also notes that carrots longer than 4 inches can be blanched in boiling water for about 5 minutes before roasting; blanching is not necessary for the specified 2-inch chunks.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• roasted
• baked
• Thanksgiving
• easy
• family-friendly