Parmesan Honey Roasted Baby Carrots (Printable view)

Golden roasted baby carrots with crispy Parmesan and sweet honey glaze

# What You Need:

→ Vegetables

01 - 1 lb baby carrots

→ Coating

02 - 2 tbsp olive oil
03 - 1 tbsp honey
04 - ½ tsp sea salt
05 - ¼ tsp freshly ground black pepper
06 - ½ tsp garlic powder (optional)

→ Cheese

07 - ½ cup freshly grated Parmesan cheese

# How To Make:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss baby carrots with olive oil, honey, salt, pepper, and garlic powder until evenly coated.
03 - Spread carrots in a single layer on the prepared baking sheet. Roast for 15 minutes, stirring halfway through.
04 - Remove from oven, sprinkle grated Parmesan evenly over the carrots, and toss gently to coat.
05 - Return to oven and roast for another 8-10 minutes, until carrots are caramelized and Parmesan is golden and crisp.
06 - Let cool slightly before serving for maximum crispiness.

# Expert Advice:

01 -
  • The honey caramelizes into tiny candy-like pockets that balance perfectly with salty Parmesan
  • They disappear faster than french fries, even with vegetable skeptics
02 -
  • Crowding the pan steams the carrots instead of roasting them, so use two pans if needed
  • Waiting for them to cool slightly is painful but necessary for maximum crunch
03 -
  • Grate your own Parmesan from a block instead of buying pre-grated
  • Toss the carrots with your hands to really feel if they're evenly coated
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