Why You’ll Love This Recipe
I love that this recipe takes a humble vegetable and turns it into something worthy of the spotlight. The garlic and thyme (or rosemary) bring out warm, comforting notes, while the Parmesan adds a touch of decadence. It’s a side dish that looks beautiful and tastes like I spent hours on it—when in reality, it’s quick, easy, and all done on a single baking sheet. Whether I’m making a holiday spread or a simple weeknight meal, this is a go-to dish that never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 lbs carrots (peeled and cut into uniform sticks or diagonals)
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4 cloves garlic (minced)
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2 tablespoons olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon dried thyme (or rosemary for a more festive flavor)
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¼ cup grated Parmesan cheese (plus more for topping)
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1 tablespoon fresh parsley (finely chopped, for garnish)
Directions
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I begin by preheating the oven to 400°F (200°C). I line a large baking sheet with parchment paper or lightly grease it with olive oil.
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Then I peel and cut the carrots into even sticks or chunks, around 3–4 inches long. If I’m using baby carrots, I just wash and pat them dry.
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In a large mixing bowl, I toss the carrots with olive oil, minced garlic, salt, pepper, and thyme. I make sure every piece is evenly coated.
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I spread the carrots in a single layer on the prepared baking sheet. It’s important not to crowd them so they roast instead of steam.
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I roast the carrots for 25–30 minutes, flipping them halfway through. They should be tender inside with caramelized edges when done.
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I take the carrots out, sprinkle grated Parmesan over the top, and return them to the oven for 3–5 more minutes—just long enough for the cheese to melt and get slightly golden.
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I transfer them to a serving platter, garnish with fresh parsley and a little extra Parmesan, and serve them warm.
Servings and timing
This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
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Use rosemary instead of thyme: I switch to rosemary for a more Christmas-inspired flavor.
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Add honey or maple syrup: Sometimes I drizzle a little before roasting for a sweet-savory balance.
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Make it spicy: A pinch of red pepper flakes gives the carrots a subtle kick.
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Use different cheeses: Grated pecorino or asiago adds a slightly different sharpness.
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Add lemon zest: A little zest at the end brightens the flavors, especially for springtime versions.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days.
To reheat, I spread them on a baking sheet and warm them in a 375°F (190°C) oven for about 10 minutes. This helps restore the crispy edges. I avoid the microwave if I want to keep that roasted texture.
FAQs
Can I make this recipe ahead of time?
I roast the carrots ahead and reheat them in the oven just before serving. I usually wait to add the parsley and final cheese topping until just before serving.
Do I need to peel the carrots?
I prefer to peel them for a smoother texture and presentation, but if I’m short on time, a good scrub is enough—especially with organic carrots.
Can I use baby carrots?
Yes, I’ve made this recipe with baby carrots too. I just make sure to dry them well before seasoning and adjust the roasting time slightly since they may be thicker.
What can I serve these with?
These carrots pair perfectly with roast chicken, turkey, beef tenderloin, or even a vegetarian holiday loaf. They’re a versatile side dish.
Can I use fresh herbs instead of dried?
Absolutely. When I have fresh thyme or rosemary, I use about 1½ teaspoons of chopped fresh herbs instead of dried. I add them during roasting for maximum flavor.
Conclusion
These Roasted Garlic Parmesan Carrots are a simple but standout side that I love making year-round—especially during the holidays. They bring flavor, color, and texture to any table and always earn compliments. Whether I’m looking for something quick to go with dinner or a festive side dish for Christmas, this recipe delivers every time.
Print
Roasted Garlic Parmesan Carrots – The Perfect Easy Christmas Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These roasted carrots are a festive, easy side dish made with garlic, herbs, and a cheesy Parmesan topping. Perfect for holiday dinners or cozy winter meals.
Ingredients
2 lbs carrots (peeled and cut into uniform sticks or diagonals)
4 cloves garlic (minced)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme (or substitute with rosemary for a festive touch)
¼ cup grated Parmesan cheese (plus more for topping)
1 tablespoon fresh parsley (finely chopped, for garnish)
Instructions
Preheat the Oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Carrots: Peel carrots and cut them into uniform sticks or diagonals (about 3–4 inches long). If using baby carrots, just wash and pat them dry.
Season the Carrots: In a large bowl, toss the carrots with olive oil, minced garlic, salt, pepper, and dried thyme (or rosemary).
Roast the Carrots: Spread the carrots on the prepared baking sheet in a single layer. Roast for 25–30 minutes, tossing halfway through, until tender and slightly caramelized.
Add Parmesan: Remove from oven and sprinkle with Parmesan cheese. Return to the oven for 3–5 minutes until the cheese melts and forms a golden crust.
Garnish and Serve: Transfer to a serving platter, garnish with chopped parsley and extra Parmesan if desired. Serve warm.
Notes
For an extra festive flair, use rosemary instead of thyme and add a drizzle of honey before roasting.
These pair perfectly with roast beef, turkey, or any holiday main dish.
Leftovers reheat well and can also be blended into soups or mashed for baby food.
You can make this recipe dairy-free by omitting the cheese or using a vegan Parmesan alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
