Save Last winter, my sister came over complaining about how she couldn't get her kids to eat vegetables. I pulled these out of the oven, and before I could turn around, three-year-old Leo had already eaten half the pan. Now she calls them her carrot hack.
I discovered this combination accidentally one night when I was too lazy to make a proper side dish. Now it's my go-to when friends drop by unexpectedly because it feels fancy but takes zero effort. The kitchen smells incredible while they roast.
Ingredients
- 500 g (1 lb) baby carrots: The thinner they are, the faster they crisp up
- 2 tbsp olive oil: Helps the seasoning stick and promotes even browning
- 1 tbsp honey: Creates that caramelized exterior that makes them addictive
- ½ tsp sea salt: Essential for balancing the honey sweetness
- ¼ tsp freshly ground black pepper: Adds just enough warmth to cut through the richness
- ½ tsp garlic powder: Optional but worth it for extra depth
- 40 g (½ cup) freshly grated Parmesan cheese: Freshly grated melts better than pre-shredded
Instructions
- Preheat your oven:
- Crank it to 220°C (425°F) and line a baking sheet with parchment paper for easy cleanup
- Coat the carrots:
- Toss them with olive oil, honey, salt, pepper, and garlic powder until every carrot is glistening
- First roast:
- Spread them in a single layer and roast for 15 minutes, stirring halfway so nothing burns
- Add the cheese:
- Pull them out, sprinkle Parmesan evenly, and give the pan a gentle shake to distribute
- Final crisping:
- Return to the oven for 8–10 minutes until the cheese turns golden and carrots are caramelized
- The waiting game:
- Let them cool for 5 minutes so the Parmesan sets into those crispy bits everyone fights over
Save My neighbor smells these roasting and texts me every single time asking what I'm making. I've started doubling the batch just so I have enough to share across the fence.
Getting The Best Crisp
Some baby carrots are thick while others are pencil thin. The thick ones take longer to cook, so I'll slice those lengthwise. Everything roasts evenly, and you get more surface area for the Parmesan to cling to.
Cheese Choices
Pecorino Romano works beautifully if you want something sharper and saltier. It's what I use when I'm serving these alongside a mild main dish that needs a little extra punch.
Serving Ideas
These disappear on their own, but if you want to stretch them into more of a meal, they're perfect with roasted chicken or even as an unexpected addition to a charcuterie board.
- Try them with a quick garlic aioli for dipping
- Warm leftovers briefly in the oven to recrisp
- Double the batch because they will be gone
Save Sometimes the simplest recipes are the ones that stick around longest. These carrots have earned their permanent spot in my regular rotation.
Recipe FAQs
- → How do I get the carrots crispy?
Roast at high temperature (220°C/425°F) and avoid overcrowding the baking sheet. For extra crunch, slice carrots lengthwise before roasting. Letting them cool slightly after cooking also enhances crispiness.
- → Can I use regular carrots instead of baby carrots?
Yes, regular carrots work well. Cut them into thin sticks or coins to ensure even cooking and proper crispiness. Adjust cooking time slightly depending on thickness.
- → What can I substitute for Parmesan?
Pecorino Romano offers a sharper flavor, while aged Asiago or Gruyère provide similar salty notes. For dairy-free options, nutritional yeast adds savory umami flavor.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 200°C (400°F) for 5-8 minutes to restore crispiness, though they may not be as crispy as freshly made.
- → Is this suitable for meal prep?
Yes, you can prep the carrots and coating mixture in advance. Store coated carrots in the refrigerator and roast when ready to serve. They're best enjoyed fresh from the oven for maximum texture.
- → Can I make these without honey?
Maple syrup works as a 1:1 substitute for honey. For a savory version, omit the sweetener entirely and increase salt and herbs like rosemary or thyme.