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Homemade Lemon Parmesan Roasted Carrots photo

Lemon Parmesan Roasted Carrots

These Lemon Parmesan Roasted Carrots are bursting with flavor! Quick and easy to prepare, they make the perfect side dish for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb baby carrots (500g)
  • 2 tablespoons unsalted butter (melted)
  • 2 cloves garlic (minced)
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 1 tablespoon chopped parsley
  • 1/3 cup shredded Parmesan cheese

Equipment

  • Baking Sheet
  • Parchment paper (optional)
  • Mixing Bowl
  • Measuring Spoons
  • Spatula or tongs

Method
 

  1. Preheat your oven to 400°F (200°C) to prepare for roasting.
  2. Rinse the baby carrots under cold water to remove any dirt. If the carrots are thick, consider halving them lengthwise for more even roasting.
  3. In a mixing bowl, combine the melted butter, minced garlic, lemon juice, and a pinch of salt. Whisk together until well blended.
  4. Add the baby carrots to the bowl and toss them in the butter mixture. Ensure that every carrot is well coated for maximum flavor.
  5. Spread the carrots out evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.
  6. Remove the baking sheet from the oven and sprinkle the shredded Parmesan cheese evenly over the carrots. Return to the oven for an additional 5-7 minutes, or until the cheese is melted and golden.
  7. Once out of the oven, sprinkle with chopped parsley for a fresh touch. Serve warm and enjoy the delightful Lemon Parmesan Roasted Carrots!

Notes

  • These carrots can be made ahead and roasted just before serving for optimal flavor.
  • Feel free to substitute baby carrots with asparagus or broccoli for variety.
  • For a vegan option, replace butter with olive oil and omit the cheese.