Roasted Parmagiano and Herb Carrots

Side dishes are often overlooked when preparing or serving meals, yet they are just as important as the main part of the meal itself. The parts complete the whole. You need the side dishes just as much as you need the main protein portion of the meal in order to make a complete meal.

I was originally preparing some roasted Parmigiano and herbed carrots for our Christmas Eve dinner, however, I learned that one of our guests was bringing a carrot dish so that plan was scrapped. Unfortunately, I already had the carrots prepared and they just needed to be popped into the oven to roast. No problem though. I quickly activated Plan B, and put everything in a plastic freezer bag and popped them into the freezer until our trip to Hays. This was a great plan and it worked out very well, since all I had to do to transport them to Hays was to take the the whole bag. They were a big hit with Larry’s family and not a carrot was left. I did not get a picture of them before we started to eat though. Sorry about that, but they will look very similar to how they looked before putting them in the oven.

Parimigiano Herb Roasted Carrots

2 lbs carrots, peeled and cut into sticks about 3 inches long

1/2 stick melted butter

1 TBSP garlic

1 tsp dried orgeano

1 tsp dried basil

1 tsp dried thyme

1 tsp dried marjoram

salt & pepper to taste

1/4 cup Parmigiano cheese

chopped parsley

Preheat the oven to 400* F or 200* C.

Line a baking sheet with parchment paper.

Combine the melted butter and seasonings together then toss the carrot sticks into the mixture, making sure to thoroughly coat the carrots.

Spread the carrots out onto the prepared sheet pan in a single layer. Top with the Parmigiano cheese and bake for about 30 minutes, or until the carrots are tender.

Top with the chopped parsley and serve. These are a guaranteed winner and are so easy to make, using just simple and basic ingredients. They will pair well with anything you choose to serve beside them. Besides, you can’t go wrong with carrots, right?! 🙂 this recipe was inspired by Cooking with Mima and My Meals are on Wheels. Thank you both for this wonderful idea.

Happy New Year Everyone. Stay safe and stay well. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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