Roasted Parmesan Carrots
Mom always said “eat your carrots, help your eyes.” Rich in beta carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. —Taste of Home Test Kitchen
Ingredients
- 1 pound fresh carrots, peeled
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme
- 3 tablespoons grated Parmesan cheese
Reviews
The scent of thyme while these were roasting was amazing! We enjoyed these as an alternative to all the recipes for sweet carrot side dishes. The roasting time is perfect for tender-crisp carrots and the parmesan adds a wonderful tang to the veggies.
Great herb flavors!
I made this dish for Thanksgiving. The only change I made was using fresh rosemary sprigs instead of thyme. I didn't have any thyme and I grow rosemary. This dish was easy to prepare, beautiful to look at and very tasty.
Easy to make, absolutely delicious. I used Grana Padano cheese and baby carrots, halved.
My changes were: 2 to 3 Tbsp. olive oil and 1 Tbsp. chopped onion. This dish was delicious! I'm glad that I tried these carrots!
Quick and easy to make, while nutritious and filling.
Great tasting carrots that were easy to make.
A little work but a lot of flavor. Worth the work.