Are you planning on serving carrots this Thanksgiving? I suggest taking them up a notch with this yummy Parmesan Roasted Carrots recipe! Think tender and perfectly roasted carrots topped with fresh thyme and melted Parmesan cheese. So tasty!
Parmesan Roasted Carrots
It’s funny because I used to despise carrots until I was about 20 years old. You’d think the kid me would have liked them because they are one of the sweeter vegetables. I turned my nose up at them and thought they were “yucky”. My dad always told me that carrots were good for my eyes and I should eat what my mom put on my plate. Now I wear glasses all the time and have terrible eye sight. Maybe my dad was right?
I like my carrots on the softer side and if you do too, make sure you test the consistency of one before you turn off the oven. My cousin was here when I made them and said she likes hers a little crunchy. If you are like her, then don’t leave them to roast as long. I’m thinking just eat them raw if you like them crunchy! Softer carrots are the way to go, in my opinion!
Whatever you decide to do, you’ll still end up with a beautiful and delicious side dish to accompany your family’s meal.
For more Thanksgiving recipes, check out my Cheesy Corn Casserole, Mom’s Simple Stuffing for Turkey, How to Roast a Turkey, 15 Delicious Stuffing Recipes for Thanksgiving and Broccoli Casserole.
You’ll also like these Company Peas and Creamy Carrots.
You might also like these Sweet and Sour Carrots.
Will carrots be on your Thanksgiving table this year?
Parmesan Roasted Carrots
Tender and perfectly roasted carrots topped with fresh thyme and melted Parmesan cheese. You’ll definitely want more than one scoop of this easy carrot side dish.
Ingredients
- Cooking spray
- 1 lb carrots, peeled and cut into sticks
- 1 tsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp fresh thyme
- 3 tbsp Parmesan cheese, grated
Instructions
- Preheat oven to 450F. Grease a medium sized casserole dish with cooking spray. Add carrots, olive oil, salt, pepper and thyme in a bowl and toss to combine. Place in casserole dish.
- Roast, uncovered, for 8 minutes and then stir. Put back in the oven for an additional 8 to 12 minutes, or until carrots are roasted to your desired tenderness.
- Remove from oven and sprinkle on Parmesan cheese. Toss to combine. Serve hot.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 67Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 424mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 2g
Calypso in the Country says
The look delicious! I have to break out of my recipe routine and try them.
Shelley
Cucicucicoo: Eco Sewing and Crafting says
Mmm! I love roasted carrots, but I’d never thought to put parmesan on them! Yum! 🙂 Lisa
Christine says
It’s healthy and delicious! Loving this recipe. Thanks for sharing! Stopping by from Inspiration Monday.
Miz Helen says
Your Parmesan Roasted Carrots look delicious, thanks so much for sharing them. Have a great week and hope to see you at Full Plate Thursday again real soon!
Miz Helen
easypeasylifematters says
These sound so good, just perfect for a thanksging side! 🙂
Jessy @ The Life Jolie says
What a gorgeous thanksgiving side dish option! I love that there’s no orange juice in these (my family always makes them in OJ and that’s really not my thing!)
Jennifer Dawn says
These look amazing! I am definitely trying this recipe out this week. Your recipe is being featured at this week’s link party. http://www.thelifeofjenniferdawn.com/2016/10/thanksgiving-day-recipes-weekly-link.html
Theresa@DearCreatives says
We love carrot side dishes. Thanks for joining us at the Inspiration Spotlight party.Shared
Amanda @ The Kolb Corner says
This sounds like a delicious way to prepare carrots! Pinning for later. Thank you for sharing at Merry Monday!
Angie Rose says
This looks perfect to eat on a chilly, fall evening! Thanks for sharing with us at #DIDI