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!
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
- 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!
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.
- 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
- 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
- Add the carrots to the marinade bowl and mix so that all the carrots are fully coated
- In a non stick oven dish or baking sheet, sprinkle a handful of freshly grated parmigiano reggiano cheese
- 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
- 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
Tips to make Parmesan Crusted Carrots recipe
- 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
- 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
- Ensure you finely grate the parmesan cheese so you can cover all the carrot fries for the best even crust
- 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
- 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
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
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
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
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
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
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 (Cheesy Crust)
Video
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!
H. A. says
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.
Ayeh Manfre says
Thrilled to hear this!!
Elsa says
I love this recipe, they were absolutely delicious!
Ayeh Manfre says
Yay!
Kathleen Wynne says
I've made this several times as a main dish for myself. Delish!
Ayeh Manfre says
Love this! I can eat the whole tray too hehe x
Rose says
Sooooooo good!!!!
Ayeh Manfre says
The best 🙂
Jacqueline says
Delicious and filling.
Ayeh Manfre says
Yay!
Taylor says
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!
Ayeh Manfre says
Wonderful to hear Taylor, so happy your family enjoyed them! Oh yes, the fresh parmesan will be even better 🙂
Rene M Williams says
I hate to cook. Yet... I just made these and they were perfect! I have a new healthy snack!
Debra Howe says
Absolutely delicious, will be making these many time's thank you
Ayeh Manfre says
Wonderful to hear Debra!!!
Sue says
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!
Ayeh Manfre says
Hehe so true, they're crazy addictive! I nearly ate the whole tray myself too 🙂
Liz says
Tasted good but all the cheese stuck to the pan 🙁
Ayeh Manfre says
So glad you loved the taste, oh no that the cheese stuck. Did you use a non stick baking dish or tray?
Rene M Williams says
I hate to cook. Yet... I just made these and they were perfect! I have a new healthy snack!
Ayeh Manfre says
Hehe love this!!!!
Kathy says
I made these tonight and ate them all. Delicious!
Ayeh Manfre says
Hehe yay! They're so addictive right 🙂
lieve says
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.
Ayeh Manfre says
Oh wow I need to try it with goats cheese yum! So glad you loved these too 🙂
Kelly says
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?
Ayeh Manfre says
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
Belinda Boisson says
HI!
Can I use baby carrots for this? If so, do I leave them whole or halve them lengthwise?
Thank you!
Ayeh Manfre says
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
Belinda says
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?
Ayeh Manfre says
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
Lynn says
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
Ayeh Manfre says
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
mary says
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
Ayeh Manfre says
Heheh awww absolutely loved this comment Mary 🙂 So happy you all loved them x
Rosemary Taylor says
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.
Ayeh Manfre says
How amazing to hear Rosemary! So happy you love it so much and even have been sharing the recipe xxx
Simona says
THANKS A MILLION:-))) Cooked like this, the carrots are fantastic!
Ayeh Manfre says
Yayyyyyyyy so happy to hear!
Alison says
They were delicious. Guests loved them BUT they never got the crispy part
Ayeh Manfre says
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
chris hanson says
Mine came out soggy with lots of juice in the tray, and melted cheese, what did I do wrong
Ayeh Manfre says
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
Michelle says
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!
Ayeh Manfre says
So happy you loved them so much Michelle! Yes make sure not to add any oil to the baking tray next time xxx
Elena Kazienko says
Sooo good! My two young kids loved them! Ate them first during dinner, over the pasta!
Ayeh Manfre says
Oh wow what a compliment!!
Elena says
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!
Ayeh Manfre says
Oh yay so thrilled to hear this Elena!
Angela says
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?
Ayeh Manfre says
They wont be as crispy as the cheese wont dry out as much, but they will still work yummy 🙂
Lorraine D Athwal says
Amazing! I tripled the recipe for my family of 5, and it still wasn't enough!
Ayeh Manfre says
Hehe love this!!!
Tamara Graham says
Delicious is all I can say.My husband who is not a carrot person .Said he would eat them again!!
Ayeh Manfre says
Hehe love this!
Candy says
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. ☹️
Ayeh Manfre says
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
Sherri Moir says
This is really good, and so easy!
Ayeh Manfre says
So happy you loved these Sherri!
Richard Alvarez says
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.
Ayeh Manfre says
Love that! Especially you were asked to make it again the day after yay!
Shelley says
This is the BEST carrot recipe out there. Delicious!
Ayeh Manfre says
Wonderful to hear 🙂