Parmesan Crusted Baby Carrots

Parmesan Crusted Baby Carrots

34 Reviews 7 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
becky1618
Recipe by  becky1618

“A simple and delicious way to create a carrot side-dish.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
  2. Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
  3. Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

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Reviews (34)

Rate This Recipe
Sarah Jo
98

Sarah Jo

This is also good if you roast your baby carrots. Just toss with a little melted butter or EVOO, bake at 350 for 20-25 minutes, then toss with grated parmesan. It's one of our favorite side dishes.

JorgyGirl
46

JorgyGirl

I loved this recipe, but did it baked/roasted. I just cut baby carrots in half (or bigger carrots into little pieces) and put them in a bowl with 2 tablespoons of melted butter and 1/4 parmesan cheese. After mixing it together, I put them in the toaster oven for 20 min and they were delicious! Yum!

Chef Mickey (aka Mickey)
42

Chef Mickey (aka Mickey)

VERY good! While the title "implies" baby carrots are the star ingreident, I don't see the point, considering the recipe submitter's instructions are to chop them.... As Sara Jo did, I also roasted my carrots - and prep couldn't have been easier! I only had one hiccup (completely my fault since I didn't follow becky's instructions). It took FAR longer than 25 minutes / 350 degrees for my carrots to cook thru. I'm not sure if Sara based her roasting timeframe on using whole or chopped carrots (which obviously makes a difference - I roasted whole baby carrots), so I'll just consider it a "loose" guideline. :) My carrots took nearly 45 minutes to cook, but it was WELL worth the wait! Roasting is just plain AWESOME - it brings out the natural sweetness that you lose with other cooking methods, IMHO. NOTE: I sprinkled my carrots with cheese AFTER they were out of the oven, but wish I would have tossed them with it (and the EVOO I coated them in) beforehand. What didn't adhere to my carrots ended up as clumps of partially melted cheese, but was delicious nonetheless. :) Served alongside chicken Parmesan, a PERFECT pairing! Thanks for sharing, becky! I now have a new way to enjoy one of my favorite vegetables! :-)

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 57 cal
  • 3%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 7.4 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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