Nothing says springtime like a roasted bundle of garlic parmesan rainbow carrots! Give your carrots some tasty pizzazz and color as you pass them around the dinner table.
Garlic parmesan rainbow carrots for the picky eater
Carrots already have a natural sweetness about them, but the creamy mixture of butter, salt, and garlic enhance these natural flavors. This is a great way to encourage those picky eaters at the table to try a new veggie!
When preparing the carrots, be sure to scrub thoroughly and peel a thin layer off of the outside to ensure all dirt has been removed. To serve you can either them whole, or slice them in 1/4″ circles and toss with the garlic mixture in a large serving bowl.
Can this be prepared ahead of time?
These garlic parmesan rainbow carrots make the perfect, colorful side dish for holiday dinner. To save time in the busy kitchen, road the carrots one or two days ahead of time, placing a sealed container, and store in the fridge.
When dinner is about ready to serve, spread the carrots out evenly on a baking sheet with parchment paper. Bake at 425°F for 5-10 minutes, until reheated and crisping.
MORE SIDE DISH RECIPES TO TRY
Roasted Garlic Parmesan Carrots
Ingredients
- 7-10 medium-large carrots, peeled (mine came in a bundle of 7)
- 3 Tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1/2 tsp onion powder
- 2 tsp fresh parsley, chopped
- 3 Tbsp grated parmesan
- salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Prepare a cookie sheet by lining with parchment paper and lightly spraying with olive oil.
- In a medium bowl, combine all ingredients except for carrots, mix well.
- Coat the carrots in the mixture and arrange on the cookie sheet in a single layer. Lightly cover with aluminum foil.
- Roast in preheated over for 15 minutes.
- Flip carrots over and cook for another 10-15 minutes, or until carrots are tender.
- Sprinkle with extra parmesan and parsley for a pop of color and taste! Serve immediately.
