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Parmesan Roasted Carrots


  • 4–5 cups baby carrots
  • ¼ cup olive oil
  • 4 cloves (2 tsp.) minced garlic
  • 3 Tbsp. grated parmesan cheese
  • 1 to 2 Tbsp. panko bread crumbs, optional
  • ¾ tsp. kosher salt, more to taste
  • ¼ tsp. ground black pepper, more to taste
  • Chopped parsley, optional


  1. Preheat oven to 200°C and line a baking sheet with foil. Spray with non-stick cooking spray.
  2. Place the olive oil, garlic, parmesan, breadcrumbs, salt and pepper in a large Snaplock® bag.
  3. Add the carrots and shake until they are well coated.
  4. Spread out onto the prepared baking sheet.
  5. Bake for 20–25 minutes, or until tender. Toss with a
    spatula halfway through.
  6. Remove from oven and serve immediately. Top with
    fresh parsley, if desired.