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Home » Recipes » Vegetarian

Crispy Parmesan Carrots

Ayeh author bio picture
BY Ayeh Manfre · UPDATED: Nov 7, 24 · PUBLISHED: Apr 7, 23 · 65 Comments
JUMP TO RECIPE

These Crispy Parmesan Carrots are my new favorite way to eat carrots! They’re coated in a smoky spice rub then roasted with a cheesy crispy parmesan crust on each carrot…..YUM!

Parmesan crusted carrots in an oven dish

I feel like I've been eating carrots wrong my whole life until now! I’ve always loved roasted carrots as they become sweet and caramelized in the oven. The addition of the parmesan makes them cheesy and salty but creating the parmesan crust takes them to another level!

These beauties are similar to my popular Parmesan Potatoes that were a huge hit! 

Trust me when I say they will be your new favorite way to eat carrots. Serve them as a side dish over the holidays or at your next event and all your guests will love you!

These crispy parmesan carrots aren't the only vegetable to try this method with. You can do the same method with so many other roasted veggies too! Try them with brussel sprouts, eggplants, sweet potatoes and you can even make parmesan broccoli. The list is endless!

It's also a great way to eat more veggies especially for kids. I mean, who doesn't love anything with a crispy parmesan crust 🙂

Some other roasted veggie recipes to try are my Cauliflower Steaks, Sweet Potato Slices and Crispy Potatoes served alongside the ultimate meat-free gravy!

Table of Contents
  • Why you’ll love this recipe
  • Ingredients and Substitutions
  • How to make Crispy Parmesan Carrots
  • Tips to make Parmesan Crusted Carrots recipe
  • Storage and Reheating
  • FAQs
  • What to serve with Crispy Parmesan Carrots?
  • More Vegetable Sides
  • Recipe
  • Comments

Why you’ll love this recipe

  • Really easy to make and takes less than 25 minutes to cook
  • They will become a showstopper at your next dinner party or event. I mean who wouldn't love parmesan crusted carrots!
  • The marinade is super customizable and you can also easily make them vegan
  • You can do this method with other veggies too!
Roasted parmesan carrots flipped in an oven dish to show crust

Ingredients and Substitutions

  • Carrots..well you’ll of course need some carrots to make these roasted parmesan carrot sticks! Use medium carrots and try to buy and cut them similar lengths which will make them easier to layer in the oven dish
  • Parmesan cheese because you can't have roasted parmesan carrots without the cheese right! I always recommend buying a block of good quality Parmigiano Reggiano cheese and grating it yourself. Pre-grated cheese won't give you the same flavor and doesn't taste as good. Grana Padano is a great substitute to Parmigiano Reggiano cheese. Its a little cheaper but not as full of flavor.

    You can easily make these parmesan carrots vegan too! Use a plant based parmesan cheese and you’re good to go!
  • Extra virgin olive oil is always my preferred oil to use in all of my cooking for its unique taste. You can use avocado oil or grapeseed oil, melted butter can also be used 
  • Garlic cloves because garlic makes everything better! You can mince it or finely grate it. Fresh garlic is always my preference but garlic powder of course can be used too
  • Smoked paprika gives a lovely colour and smoky flavor to the roasted carrots. Sweet paprika is also great too
  • Cumin powder gives a lovely earthiness and works so well with the smoked paprika 
  • Chili powder or red pepper flakes are added for a little kick. You can add as much or as little as you like 
  • Fresh parsley is my preferred herb here, I prefer using fresh herbs for freshness. Fresh thyme or even dried herbs such as oregano would be great substitutions too 

How to make Crispy Parmesan Carrots

Making these parmesan crusted carrots are so easy and will be a crowd pleaser everytime.

Steps on how to make parmesan crusted carrots
  1. Start by preheating the oven to 200°C/400℉. Then prepare carrots by peeling them and slicing them in half lengthways and then in half again
  2. In a large bowl, make the marinade by adding olive oil, grated garlic, paprika, cumin, chili, parsley and a pinch of salt. Mix to combine
  3. Add the carrots to the marinade bowl and mix so that all the carrots are fully coated 
  4. In a non stick oven dish or baking sheet, sprinkle a handful of freshly grated parmigiano reggiano cheese 
  5. Dip the flat side of the carrots into the remaining grated parmesan cheese (as pictured) and place them cheese facing downwards on the baking sheet
  6. Repeat step 5 until all carrots have been dipped. Make sure to place them next to each other in a single layer without any gaps in between them (refer to image)

    Bake for 20 - 25 minutes and when ready, immediately flip the carrots with a spatula to reveal the beautiful parmesan crust
Roasted carrots straight out of the before being flipped

Tips to make Parmesan Crusted Carrots recipe

  1. Try to buy similar length carrots. This way they can be sliced into the same length which makes layering them in the oven dish so much easier
  2. Freshly grate the parmesan cheese yourself! Trust me it always tastes so much better! I always buy a block of Parmigiano Reggiano cheese and then grate it when ready to use it
  3. Ensure you finely grate the parmesan cheese so you can cover all the carrot fries for the best even crust
  4. Use a non-stick oven dish or sheet pan so you don't lose that amazing parmesan crust. If you don't have a non-stick oven dish, you can use parchment paper. The roasted carrot sticks won't be as crispy though 
  5. Remove the parmesan roasted carrots from the oven tray immediately with a spatula. Once they start to cool down, the parmesan cheese will harden and can stick to the oven dish 
Close up of roasted carrots with crisp sticking them together

Storage and Reheating

  • If you are lucky enough to have any leftovers, keep them in an airtight container in the refrigerator and they will last 3-4 days
  • You can then reheat the parmesan carrots in the oven or air fryer which will make them nice and crispy again. They'll only need a few minutes using either method.

FAQs

What goes well with carrots?

Carrots are a great vegetable that are so versatile and go with so many things! They make a great side dish to vegan proteins such as tofu and legumes alongside regular protein such as fish, chicken and other meats. Please see below for some ideas on what to serve these parmesan carrots with

Why are roasted carrots so good?

When carrots are roasted, they become soft and caramelized and release their natural sweetness. This flavor combination works so good with the crispy parmesan crust

Do you have to peel carrots?

No, you don't have to peel carrots, the skin is edible. Make sure to give the outside a good wash and scrub if you’re not peeling them. I also enjoy eating carrots unpeeled when they have a thin skin

Side angle of crusted carrot sticks in an oven tray

What to serve with Crispy Parmesan Carrots?

These parmesan carrots are amazing on the side of your favorite protein alongside other yummy side dishes and salads. Some options are:

  • Crispy tofu
  • Teriyaki salmon or other fish
  • Cauliflower steaks, tofu steak or chicken
  • Ultimate meat-free Gravy
  • Chopped Greek salad
  • Mushroom pea risotto
  • Stuffed Portobello Mushrooms
Plate of parmesan crusted carrots

More Vegetable Sides

  • Smashed Broccoli
  • Roasted Garlic Mashed Potatoes
  • Cauliflower Steaks
  • Baked Sweet Potato Slices
  • Sauteed Mushrooms and Onions
  • Oven Roasted Vegetables
  • Crispy Roasted Potatoes
  • Sumac Onions

I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Parmesan Crusted Carrots photo on Instagram so I can share the love!

Recipe

Crispy parmesan carrots roasted in an oven dish with a cheesy crust

Crispy Parmesan Carrots (Cheesy Crust)

4.95 from 98 votes
These Crispy Parmesan Carrots are coated in a smoky spice rub and roasted with parmesan cheese to create a crispy cheesy crust...yum!
Author: Ayeh Manfre
Course: Side Dish, Sides
Cuisine: American, Mediterranean
Servings: 6
Calories: 117kcal
Print
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins

Video

YouTube video player

Ingredients 

  • 6 medium-large carrots (approx 700 grams)
  • 70 grams freshly grated parmesan cheese (Parmigiano Reggiano cheese)
  • 2 tablespoon extra virgin olive oil
  • 2 large garlic cloves minced or grated
  • 2 teaspoon smoked paprika
  • 1 teaspoon cumin powder
  • ½ teaspoon chili powder or red pepper flakes (more or less depending how spicy you like it)
  • Handful fresh parsley finely chopped
  • Pinch of sea salt

Instructions

  • Preheat oven to 200°C/400℉. Prepare carrots by peeling them and slicing them in half lengthways, and then in half again so that each piece has a flat side 
  • In a large bowl, drizzle the olive oil, grated garlic, paprika, cumin, chili, parsley and a pinch of salt. Mix together to create the marinade 
  • Add the carrots to the marinade mixture and toss to combine so that all the carrots are fully coated 
  • Sprinkle a handful of the freshly grated parmigiano reggiano cheese to a non stick oven dish or baking sheet 
  • Dip the flat sides of the carrots into the remaining grated parmesan cheese and place them cheese facing downwards on the baking sheet.
    Repeat with all the carrots and ensure they are placed next to each other in an even layer without any gaps in between them
  • Roast for 20 -25 minutes, depending on your oven strength. Check the carrots are fully cooked and fork tender by sticking a toothpick or fork inside.
    Remove from the oven and using a spatula, immediately flip the carrots over to reveal your beautiful crispy parmesan carrots.
    Serve at a delicious table over the holidays or roast dinner with the ultimate meat-free gravy!
⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

Nutrition

Calories: 117kcal | Carbohydrates: 7g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 240mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10720IU | Vitamin C: 5mg | Calcium: 166mg | Iron: 1mg
Keywords: parmesan crust, vegetables

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Comments

    4.95 from 98 votes (75 ratings without comment)

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  1. H. A. says

    April 10, 2023 at 1:29 pm

    5 stars
    These were tasty! Doubled the recipe, baked for about 25 mins and they had a nice char to them. There was a little kick but overall thought the seasonings were good. Would make again as written.

    Reply
    • Ayeh Manfre says

      April 11, 2023 at 2:48 am

      Thrilled to hear this!!

      Reply
      • Elsa says

        June 07, 2023 at 9:11 am

        I love this recipe, they were absolutely delicious!

        Reply
        • Ayeh Manfre says

          June 12, 2023 at 11:37 pm

          Yay!

          Reply
      • Kathleen Wynne says

        May 22, 2024 at 9:17 am

        5 stars
        I've made this several times as a main dish for myself. Delish!

        Reply
        • Ayeh Manfre says

          May 22, 2024 at 5:46 pm

          Love this! I can eat the whole tray too hehe x

          Reply
    • Rose says

      March 18, 2024 at 5:48 am

      Sooooooo good!!!!

      Reply
      • Ayeh Manfre says

        March 19, 2024 at 3:25 am

        The best 🙂

        Reply
  2. Jacqueline says

    April 16, 2023 at 9:36 am

    5 stars
    Delicious and filling.

    Reply
    • Ayeh Manfre says

      April 17, 2023 at 7:51 am

      Yay!

      Reply
  3. Taylor says

    April 16, 2023 at 10:47 am

    5 stars
    These carrots were delicious and family approved! I loved the simplicity of the recipe and will definitely make again. I used shaker Parmesan cheese because that’s what I had on hand, but next time I’ll use freshly shaved Parmesan because I know it’ll be even better! Thank you!

    Reply
    • Ayeh Manfre says

      April 19, 2023 at 12:24 am

      Wonderful to hear Taylor, so happy your family enjoyed them! Oh yes, the fresh parmesan will be even better 🙂

      Reply
      • Rene M Williams says

        April 23, 2023 at 10:18 am

        5 stars
        I hate to cook. Yet... I just made these and they were perfect! I have a new healthy snack!

        Reply
        • Debra Howe says

          June 09, 2023 at 7:26 am

          5 stars
          Absolutely delicious, will be making these many time's thank you

          Reply
          • Ayeh Manfre says

            June 12, 2023 at 11:30 pm

            Wonderful to hear Debra!!!

        • Sue says

          January 27, 2024 at 4:53 pm

          5 stars
          Very tasty, dare I say addictive!
          I was lazy and used carrot coins as a shortcut, and probably used too much Parmesan...
          The only "problem" that I had was that they're so tasty, I ate half the batch by myself at the first sitting! 🙂 Thank you!

          Reply
          • Ayeh Manfre says

            February 01, 2024 at 8:34 pm

            Hehe so true, they're crazy addictive! I nearly ate the whole tray myself too 🙂

          • Liz says

            January 15, 2025 at 8:08 am

            4 stars
            Tasted good but all the cheese stuck to the pan 🙁

          • Ayeh Manfre says

            January 19, 2025 at 12:08 am

            So glad you loved the taste, oh no that the cheese stuck. Did you use a non stick baking dish or tray?

  4. Rene M Williams says

    April 23, 2023 at 10:17 am

    5 stars
    I hate to cook. Yet... I just made these and they were perfect! I have a new healthy snack!

    Reply
    • Ayeh Manfre says

      April 24, 2023 at 4:11 am

      Hehe love this!!!!

      Reply
  5. Kathy says

    April 30, 2023 at 8:43 am

    5 stars
    I made these tonight and ate them all. Delicious!

    Reply
    • Ayeh Manfre says

      May 02, 2023 at 6:18 pm

      Hehe yay! They're so addictive right 🙂

      Reply
  6. lieve says

    May 08, 2023 at 9:24 pm

    5 stars
    These carrots are soooooo good! This recipe will become one of our favorites! I used fresh goat cheese and it was delicious. And as you said in the video, I could eat the whole plate Thanks for sharing your recipes. Have a nice day.

    Reply
    • Ayeh Manfre says

      May 10, 2023 at 12:54 am

      Oh wow I need to try it with goats cheese yum! So glad you loved these too 🙂

      Reply
  7. Kelly says

    May 15, 2023 at 3:16 am

    I would love to try these but don’t have access to a conventional oven. I have a toaster over and an air fryer — have you had success using either of these to achieve the same level of crispy-ness?

    Reply
    • Ayeh Manfre says

      May 16, 2023 at 5:59 am

      I havnt tried them in a toaster oven, but I cant see why not as they're both designed to be a mini oven. It will work best if your toaster oven/air fryer can fit a baking sheet so you can still achieve the parmesan crust. Cooking time may vary slightly so just keep an eye on them xx

      Reply
  8. Belinda Boisson says

    May 23, 2023 at 11:50 pm

    HI!

    Can I use baby carrots for this? If so, do I leave them whole or halve them lengthwise?

    Thank you!

    Reply
    • Ayeh Manfre says

      June 04, 2023 at 1:28 am

      Slicing will give you the straight side for the parmesan crust. I'd say to reduce the cook time too so they don't burn or become mushy xx

      Reply
  9. Belinda says

    May 24, 2023 at 8:24 am

    Well, I made these tonight and unfortunately they did not turn out crunchy for me at all. They released a lot of oil and never got crunchy. I will say I did follow the recipe exactly, except I used to baby carrots, sliced in half. As it was all that I had. I also made it on the cell Pat, which I removed David Way a lot of the oil and put it back in the oven to see if I could save it. But not ago. Any suggestions?

    Reply
    • Ayeh Manfre says

      May 28, 2023 at 2:33 am

      Oh no sorry to hear this! Did you add any oil to the baking tray? Also what type of cheese did you use as the oil and fat quantity in the cheese could have affected it xx

      Reply
  10. Lynn says

    May 30, 2023 at 7:18 am

    5 stars
    Loved the carrot recipe. I substituted a half a teaspoon of the two teaspoons of paprika with some smoked paprika. Little disappointed in the results with the cheese. Think the 400°, or the more than a few minutes in the oven was too long and the cheese basically disintegrated and caramelized too fast. I intended to watch it because I know by Nature that 20 minutes was too long and I got busy and pulled them out too late. They still were delicious. I'd make them again and again

    Reply
    • Ayeh Manfre says

      June 04, 2023 at 1:25 am

      Hi Lynn, so happy you loved the flavor of the carrots 🙂 If your carrots are smaller than the ones in my video and pictures they may take less time to cook but 20 minutes were perfect for mine xx

      Reply
  11. mary says

    June 06, 2023 at 7:58 am

    5 stars
    FABULOUS !!! and so easy. I was just making a practice batch, they were sooooo
    good I invited over friends to share. Did I mention I am not a great cook 🙂
    This was so good I did not even need to serve wine!! (but i did)
    Thank you, mm

    Reply
    • Ayeh Manfre says

      June 07, 2023 at 6:46 am

      Heheh awww absolutely loved this comment Mary 🙂 So happy you all loved them x

      Reply
  12. Rosemary Taylor says

    June 07, 2023 at 7:13 am

    5 stars
    This recipe is fantastic, I am not a big veggie person so I was looking for recipes that would taste good. I would eat these for a snack, they are that good. Made them right to the recipe and will make again and again. Have shared with friends it is that good.

    Reply
    • Ayeh Manfre says

      June 12, 2023 at 11:35 pm

      How amazing to hear Rosemary! So happy you love it so much and even have been sharing the recipe xxx

      Reply
  13. Simona says

    June 11, 2023 at 9:00 pm

    THANKS A MILLION:-))) Cooked like this, the carrots are fantastic!

    Reply
    • Ayeh Manfre says

      June 12, 2023 at 11:34 pm

      Yayyyyyyyy so happy to hear!

      Reply
  14. Alison says

    June 14, 2023 at 9:26 am

    4 stars
    They were delicious. Guests loved them BUT they never got the crispy part

    Reply
    • Ayeh Manfre says

      June 19, 2023 at 1:02 pm

      So happy you still enjoyed them! Make sure to finely grate the parmesan cheese and its best to use freshly grated cheese. This affects the crust 🙂
      Also ensure to oil is added to the baking tray as its not needed xx

      Reply
  15. chris hanson says

    June 27, 2023 at 4:41 am

    Mine came out soggy with lots of juice in the tray, and melted cheese, what did I do wrong

    Reply
    • Ayeh Manfre says

      June 29, 2023 at 6:03 pm

      Oh no 🙁 Did you use freshly grated parmesan cheese? Pre-grated cheeses sometimes have different oils which come out when cooked. Also did you add any oil to the baking tray? If so this could be the issue too as it wont need any oil

      Reply
  16. Michelle says

    July 11, 2023 at 8:45 am

    I loved this recipe!!! The smoky seasoning and salty, toasted Parmesan worked so well with the sweet roasted carrots. I added a bit too much oil, so some of my center carrots didn’t crisp up as well as well as the outer ones, but the flavors were still amazing. I will definitely been making this again. Thank you for posting!

    Reply
    • Ayeh Manfre says

      July 21, 2023 at 7:08 pm

      So happy you loved them so much Michelle! Yes make sure not to add any oil to the baking tray next time xxx

      Reply
  17. Elena Kazienko says

    July 16, 2023 at 10:59 am

    5 stars
    Sooo good! My two young kids loved them! Ate them first during dinner, over the pasta!

    Reply
    • Ayeh Manfre says

      July 21, 2023 at 7:07 pm

      Oh wow what a compliment!!

      Reply
  18. Elena says

    July 16, 2023 at 11:00 am

    5 stars
    Sooo good! My two young kids loved them! Ate them first during dinner, over the pasta! Made them exactly as is, and they were perfect! Will 100% do them again, and again!

    Reply
    • Ayeh Manfre says

      July 21, 2023 at 7:05 pm

      Oh yay so thrilled to hear this Elena!

      Reply
  19. Angela says

    July 31, 2023 at 5:56 am

    I can’t wait to try these. I don’t have a nonstick cookie sheet. Would the cheese still crisp up if I used parchment paper?

    Reply
    • Ayeh Manfre says

      August 04, 2023 at 12:30 am

      They wont be as crispy as the cheese wont dry out as much, but they will still work yummy 🙂

      Reply
  20. Lorraine D Athwal says

    September 26, 2023 at 1:05 pm

    5 stars
    Amazing! I tripled the recipe for my family of 5, and it still wasn't enough!

    Reply
    • Ayeh Manfre says

      October 02, 2023 at 7:40 pm

      Hehe love this!!!

      Reply
  21. Tamara Graham says

    January 29, 2024 at 4:57 am

    Delicious is all I can say.My husband who is not a carrot person .Said he would eat them again!!

    Reply
    • Ayeh Manfre says

      February 01, 2024 at 8:31 pm

      Hehe love this!

      Reply
  22. Candy says

    February 18, 2024 at 6:28 am

    4 stars
    I made these just as the recipe says, yet they came out soft. My husband didn't know they were supposed to be crunchy, and he liked the flavor, so they were a hit with him. I always have a problem getting vegetables crunchy when roasting them in the oven. ☹️

    Reply
    • Ayeh Manfre says

      March 16, 2024 at 10:26 pm

      It could be your oven strength dear, You can try increasing your oven temp or leaving them in for a little longer. Make sure not to use parchment paper also

      Reply
  23. Sherri Moir says

    May 19, 2024 at 9:26 am

    5 stars
    This is really good, and so easy!

    Reply
    • Ayeh Manfre says

      May 22, 2024 at 5:45 pm

      So happy you loved these Sherri!

      Reply
  24. Richard Alvarez says

    November 19, 2024 at 11:09 am

    5 stars
    Made this yesterday. My daughter and I crushed it. She asked me to make it again today. It was delish. Next time I will double the marinade.

    Reply
    • Ayeh Manfre says

      November 19, 2024 at 9:10 pm

      Love that! Especially you were asked to make it again the day after yay!

      Reply
  25. Shelley says

    April 29, 2025 at 3:50 am

    4 stars
    This is the BEST carrot recipe out there. Delicious!

    Reply
    • Ayeh Manfre says

      May 09, 2025 at 5:07 pm

      Wonderful to hear 🙂

      Reply
  26. Dawn Blakley says

    July 31, 2025 at 1:06 am

    5 stars
    These were great! Husband loved them; that's always a win.

    Reply
    • Ayeh Manfre says

      August 02, 2025 at 10:00 pm

      If the hubby approves its the best compliment for me too yay!

      Reply
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Hi, I'm Ayeh!

Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make. I will show you that you can eat delicious food, using wholesome ingredients that make you feel good from the inside out!

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