Carrots are wonderful just as they are, but when you roast them, magic happens. Not only do they get soft and tender in the oven, the baking also deepens their flavor and morphs their natural sugars into something sweet and caramelized. It’s a whole different experience than eating them when they’re pulled straight from the ground – they’re so much sweeter – and while I am absolutely happy to eat them roasted with nothing but a drizzle of olive oil and a sprinkle of salt, this garlic parmesan version is my favorite way to dress them up even more. It’s a master class in the balance of sweet and savory.
5m prep time
25m cook time
2 lbs carrots, peeled, scrubbed and chopped into 3-inch pieces
4 tablespoons butter, melted
4 cloves garlic, minced
1 teaspoon dried thyme
1/3 cup Parmesan cheese, grated
2 tablespoons fresh parsley, minced
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 425°F and line a baking sheet with foil. Set aside.
Add melted butter to a large bowl, then add garlic, thyme, salt, and pepper and stir to combine.
Add carrots and toss to coat. Add parmesan and toss once more.
Spread carrots out on prepared baking sheet. Bake until tender, about 25 minutes, stirring once halfway through.
Adjust seasoning as needed and sprinkle with parsley. Serve and enjoy!