Garlic Parmesan Roasted Carrots
These Garlic Parmesan Roasted Carrots are the perfect addition to your Easy Easter Side Dishes! Whole, peeled carrots are seasoned simply with salt, pepper, and oregano, drizzled with a little garlic oil, and roasted until tender. Finish with a sprinkling of freshly grated Parmesan and melted butter for an easy and delicious springtime side.
- 2 tablespoons olive oil
- 2 cloves garlic peeled and minced
- 10 medium carrots peeled
- Salt and pepper to taste
- ½ teaspoon dried oregano
- 3 tablespoons Parmesan freshly grated
- 1 tablespoon unsalted butter melted
- parsley Freshly chopped for garnish
Preheat oven to 400˚F.
Lightly oil a rimmed baking sheet.
In a small saucepan, combine the olive oil and garlic over medium heat. Cook just until the garlic is fragrant, about 1 minute. Remove from heat.
Arrange the peeled carrots on the prepared baking sheet in a single layer. Evenly drizzle with the garlic oil. Sprinkle with salt, pepper, and the oregano.
Roast in preheated oven for 15 minutes. Flip the carrots over, sprinkle with Parmesan and cook for another 10-15 minutes or until the carrots are tender.
Drizzle the melted butter over the carrots and top with parsley. If desired, add a little more salt, pepper, and Parmesan. Serve immediately.
Calories: 167kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 166mg | Potassium: 488mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25595IU | Vitamin C: 9.5mg | Calcium: 101mg | Iron: 0.6mg