Parmesan Crusted Rainbow Carrots
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These oven-baked, parmesan-crusted Rainbow carrots are a wonderful side dish that will have everyone asking for seconds. The full-size carrots soften beautifully, while the crispy, crunchy parmesan coating adds perfect texture to this sweet veggie. They were so good that I not only ate my share but shared my leftovers with a neighbor whose family quickly gave me a thumbs up!
(the bonus of being a food blogger is always someone to test new recipes!)
I am no stranger to smothering food with cheese. Our parmesan roasted potatoes were the inspiration for this recipe. I knew just how amazing those are and thought….what if I take the same exact way I prep potatoes and try it with different vegetables?
The results are perfection.
Different from sheet-pan roasted baby carrots, this recipe combines full-size beautiful rainbow carrots with that same buttery herb crust. This side dish recipe is elegant enough for steak but not too much trouble for an easy dinner with baked chicken, either.
Ingredients:
- 1 stick (1/2 cup) butter
- 1/3 cup grated parmesan cheese
- 3 tablespoons herb seasoning, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 lb rainbow carrots, washed, tops trimmed
- Nonstick cooking spray
- Chopped fresh parsley (optional for serving)
How to make Parmesan Crusted Rainbow Carrots
- Preheat and Prepare Butter: Place a stick of butter in a 9×13 baking pan and put it in a cool oven. Preheat the oven to 400°F, allowing the butter to melt as the oven heats up. Remove the pan from the oven once the butter is fully melted.
- Mix Seasoning: In a small bowl, mix together the grated parmesan cheese, 2 tablespoons of herb seasoning, salt, and black pepper. Evenly sprinkle this mixture over the melted butter in the pan.
- Prepare Rainbow Carrots: Slice each carrot in half lengthwise. Use a knife to score the cut side of each carrot with a cross-hatch pattern. This helps the flavors soak in. Place the carrots, cut side down, into the butter and herb mixture in the pan.
- Season Carrots: Spray the carrots with nonstick cooking spray. Sprinkle the remaining 1 tablespoon of herb seasoning over the top of the carrots.
- Bake: Bake in the preheated oven for 30 minutes. The carrots will soften while the parmesan crust turns golden and crispy.
- Serve: Remove the pan from the oven and let the carrots stand for 5 minutes. If desired, sprinkle with chopped fresh parsley before serving.
This recipe serves 4-6 people. Enjoy your delicious, crispy, and flavorful parmesan-crusted rainbow carrots!
Personal Tip: If the full-size carrots are too big to fit in your pan, don’t hesitate to cut them in half. This makes them easier to handle and ensures they cook evenly.
Herb Seasoning Suggestions for Carrots
I always get questions about what herb seasoning I use, and truthfully, I use whatever is in the pantry. I typically use Mrs. Dash, but if you have any of these, they work just as well and will give you lots of options for new flavors every time you bake.
- Italian Seasoning: A mix of basil, oregano, rosemary, thyme, and marjoram.
- Garlic and Herb Seasoning: This seasoning includes garlic powder, onion powder, thyme, and rosemary for a savory touch.
- Herbes de Provence: Contains rosemary, marjoram, thyme, and sometimes lavender.
- Mrs. Dash Original Blend: A salt-free mix of basil, parsley, marjoram, thyme, rosemary, onion, and garlic powder.
- Rosemary and Thyme: These herbs add a classic flavor to the dish.
- DIY Blend: Combine your favorite dried herbs like oregano, basil, thyme, rosemary, and garlic powder.
Parmesan Crusted Rainbow Carrots
Ingredients
- 1 stick butter 1/2 cup butter
- 1/3 cup grated parmesan cheese
- 3 tablespoons herb seasoning divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 lb rainbow carrots washed, tops trimmed, cut lengthwise
- Nonstick cooking spray
- Chopped fresh parsley optional for serving
Instructions
- Preheat and Prepare Butter: Place a stick of butter in a 9×13 baking pan and put it in a cool oven. Preheat the oven to 400°F, allowing the butter to melt as the oven heats up. Remove the pan from the oven once the butter is fully melted.
- Mix Seasoning: In a small bowl, mix together the grated parmesan cheese, 2 tablespoons of herb seasoning, salt, and black pepper. Evenly sprinkle this mixture over the melted butter in the pan.
- Prepare Carrots: Slice each carrot in half lengthwise. Use a knife to score the cut side of each carrot with a cross-hatch pattern. This helps the flavors soak in. Place the carrots, cut side down, into the butter and herb mixture in the pan.
- Season Carrots: Spray the carrots with nonstick cooking spray. Sprinkle the remaining 1 tablespoon of herb seasoning over the top of the carrots.
- Bake: Bake in the preheated oven for 30 minutes. The carrots will soften while the parmesan crust turns golden and crispy. All ovens work at different times and temps, so please watch your oven if you know it is typically finished earlier than recommended.
- Serve: Remove the pan from the oven and let the carrots stand for 5 minutes. Use tongs or a spatula to remove carrots. If desired, sprinkle with chopped fresh parsley before serving.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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