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Parmesan Roasted Carrots

Parmesan roasted carrots are oven-roasted until tender with browned edges, then finished with melted, lightly golden cheese. A simple single-pan side dish made with olive oil, salt, and pepper.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb carrots peeled and cut into 1/2-inch-thick diagonal pieces
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the carrots on the baking sheet with the olive oil, salt, and pepper.
  4. Spread the carrots into a single layer.
  5. Roast for 20 to 25 minutes, turning once, until the carrots are tender and browned at the edges.
  6. Sprinkle the Parmesan evenly over the carrots.
  7. Roast for 3 to 5 minutes, until the cheese is melted and lightly golden.

Notes

Spread the carrots in a single layer so they brown evenly. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the carrots can become soft. For a vegetarian option, use Parmesan made with vegetarian rennet.