Carrots have been some of my favorite snacks since I was a kid—bright, crunchy and delicious. No need to cook or roast ’em, I’d just eat them as is until the bag ran out. Carrots are amazing for so many reasons. They’re packed with fiber, potassium and beta-carotene (to name a few), and they’re proven to help with weight loss, cholesterol levels and improved eye health. Not everyone’s the biggest fan of carrots, though. Don’t worry… we’ve got all the best carrot recipes to slip more into your diet!
You know, like these Parmesan-crusted carrots? You’ve never had ’em like this before, trust me!
How to Make Parmesan-Crusted Carrots
We have TikTok user @starinfinitefood to thank for this wondrous recipe. Cheesy, carroty and crispy all in one? You know it’s a winner.
Ingredients
For the carrots:
- 1 pound carrots
- 2 1/2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 tablespoon olive oil
- Fresh parsley (for topping)
For the honey mustard dip:
- 1/2 cup Greek yogurt
- 2 tablespoons honey mustard
- 1 tablespoons hot sauce
Here’s how to make the most out of your Parmesan cheese.
Directions
Step 1: Melt your butter and make your Parmesan mixture
Preheat your oven to 425°F. Place the butter in your casserole dish and set in the preheating oven to melt. Create your Parmesan mixture by combining the Parmesan cheese, salt, oregano, garlic powder and pepper in a bowl. Mix well and set aside.
Step 2: Add your Parmesan and carrots
Take the casserole dish from the oven and add the Parmesan mixture. Add the olive oil and spread evenly until a paste is formed. Wash and trim your carrots. Cut lengthwise down the middle and then into 2-inch sections. Place your carrots over the Parmesan mixture and drizzle olive oil on top. Place in the oven for 25-30 minutes or until carrots are tender.
Step 3: Make your honey mustard
While your carrots are in the oven, add the Greek yogurt, honey mustard and hot sauce into a small bowl and combine well. Set aside.
Step 4: Remove and enjoy
Once your carrots are tender and to your liking, remove them from the oven. Let sit for a few minutes before removing from the casserole dish with a spatula. Top with fresh parsley and serve with dipping sauce.
Want a different Parmesan-crusted recipe? Try these delicious Parmesan-crusted potatoes for your next snack break.
Carrot Recipes You'll Love
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Apple-Brown Sugar Glazed Carrots
Carrots seem so simple, but this recipe is something special. Sweet and buttery, it was a favorite my mother always used to serve around the holidays. —Darlis Wilfer, West Bend, Wisconsin
Orange Spice Carrots
To get my son to eat veggies, I mix and match flavors and spices. My slow cooker orange carrots with cinnamon won him over. —Christina Addison, Blanchester, Ohio
Carrot and Kale Vegetable Saute
Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas
Brown Sugar-Glazed Baby Carrots
These delicious glazed carrots come to the rescue when I’m preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. —Anndrea Bailey, Huntington Beach, California
Radish, Carrot & Cilantro Salad
Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana
Fresh Ginger Carrot Salad
I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad quenches it! —Lauri Cherian, Scott Depot, West Virginia
Marmalade Candied Carrots
My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
Herb-Buttered Baby Carrots
The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho
Roasted Carrots with Thyme
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Carrots and Snow Peas
This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. — Cheryl Donnely, Arvada, Colorado
Oven-Roasted Spiced Carrots
I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee's Summit, Missouri
Sesame, Sunflower and Carrot Salad
This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Citrus Rainbow Carrots
I grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes cut up the carrots several days in advance. —Sue Gronholz, Beaver Dam, Wisconsin
Carrot, Parsnip and Potato Gratin
Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsinhttps://www.tasteofhome.com/wp-content/uploads/2018/01/exps153732_THCA173831B03_11_5b-4.jpg?resize=295,295 295w, https://www.tasteofhome.com/wp-content/uploads/2018/01/exps153732_THCA173831B03_11_5b-4.jpg?resize=350,350 350w" title="Exps153732 Thca173831b03 11 5b 4" width="640">
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Company Mashed Carrots
Although I call these "company carrots," I'll often serve them on a weeknight to my family. No matter who's eating it, the fast, easy dish is always a favorite. —Cynthia Hanus-Beard, Tamarac, FloridaChutney-Glazed Carrots
Carrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast. —Nancy Heishman, Las Vegas, NevadaCreamy Carrot Casserole
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, UtahRoasted Squash, Carrots & Walnuts
After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, GeorgiaRoasted Carrots & Fennel
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, GeorgiaHoney-Butter Peas and Carrots
This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, CaliforniaBrandy-Glazed Carrots
Carrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, MississippiHoneyed Carrots with Citrus-Basil Gremolata
I love the scent of fresh basil. It's even better when paired with fresh citrus peel! In this recipe, the carrots are sweetened with a touch of honey, then topped with a lively citrus-basil gremolata. —Naylet LaRochelle, Miami, FloridaEdamame Corn Carrot Salad
I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, CaliforniaMarmalade-Glazed Carrots
This side dish is ideal when you’d like to serve your vegetables in a different way for a special dinner. Cinnamon and nutmeg season baby carrots that are simmered with orange marmalade and brown sugar. —Barb Rudyk, Vermilion, AlbertaRosemary Roasted Baby Carrots
Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, IdahoRoasted Carrots with Cilantro-Walnut Pesto
Lightly baked and lightly flavored, this carrot dish uses cilantro, walnuts, olive oil, garlic, parsley, Parmesan cheese and basil. —Aysha Schurman, Ammon, IdahoPea Pod Carrot Medley
We grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. —Josie Smith, Winamac, IndianaChive Buttered Carrots
It's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. —Opan Snell, Jamestown, OhioSpiced Carrots & Butternut Squash
When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. The sweetness of the squash and carrots really complements the spicy seasonings. —Courtney Stultz, Weir, KansasGinger Beets and Carrots
I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. —Courtney Stultz, Weir, KansasSweet Carrots
Here's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. —Taste of Home Test KitchenRoasted Parmesan Carrots
Mom always said that eating carrots helps your eyes. Rich in beta carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. —Taste of Home Test KitchenCilantro Ginger Carrots
Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. The veggie goes from pan to plate in a twinkling. —Taste of Home Test KitchenThe post These Parmesan-Crusted Carrots Will Have You Crunching All Day Long appeared first on Taste of Home.
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