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Homemade Lemon Parmesan Roasted Carrots photo

Lemon Parmesan Roasted Carrots

Tender roasted baby carrots tossed with melted butter, garlic, lemon juice, parsley, and shredded Parmesan for a bright, savory side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 lb 500 gbaby carrots
  • 2 tablespoonsunsalted butter melted
  • 2 clovesgarlic minced
  • 1 tablespoonlemon juice
  • 1 pinchsalt
  • 1 tablespoonchopped parsley
  • 1/3 cupshredded Parmesan cheese

Equipment

  • Oven
  • Mixing Bowl
  • Oven-safe Skillet
  • Measuring Spoons
  • Measuring Cups

Method
 

Instructions
  1. Preheat the oven to 400°F (207°C) and place a rack in the center position.
  2. If your butter is not already melted, melt the 2 tablespoons unsalted butter.
  3. In a large mixing bowl, combine 1 lb (500 g) baby carrots, the melted butter, 2 cloves minced garlic, 1 tablespoon lemon juice, 1 pinch salt, and 1 tablespoon chopped parsley. Stir and toss until the carrots are evenly coated.
  4. Transfer the coated carrots to an oven-safe skillet in a single layer.
  5. Evenly sprinkle 1/3 cup shredded Parmesan cheese over the top of the carrots.
  6. Roast in the preheated oven for 30 minutes, or until the carrots are tender when pierced with a fork and the cheese is lightly browned.
  7. Remove from the oven and serve immediately.