Roasted Parmesan Carrots

TABLE FOR TWO(5)
Lara: "left them in another fifteen minutes because we l…" Read More
7Ingredients
40Minutes
120Calories

Ingredients

US|METRIC
  • 16 ounces baby carrots
  • olive oil
  • garlic powder
  • salt
  • pepper
  • grated Parmesan cheese (Freshly)
  • fresh thyme (to top)
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    NutritionView More

    120Calories
    Sodium14% DV340mg
    Fat9% DV6g
    Protein6% DV3g
    Carbs4% DV13g
    Fiber20% DV5g
    Calories120Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg1%
    Sodium340mg14%
    Potassium350mg10%
    Protein3g6%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A320%
    Vitamin C15%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Lara 2 months ago
    left them in another fifteen minutes because we like them well done but otherwise followed exactly and delicious. they were gobbled up.
    Happiness Chijioke 4 months ago
    Good dish! I added onions, cayenne, red pepper flacks, and adobo in stead of just garlic salt. I’ll make it again!
    Akilah B. 6 months ago
    Pretty good. Took a little longer to cook but overall tasty.
    Ashley Roberts 8 months ago
    Delicious. I had to cook it a bit longer so I just taste tested to figure out when they were done.
    Wong 8 months ago
    Yummm indeed will make it again soon
    YumChef 10 months ago
    These were easy and delicious. Will make them again.
    Julia Castiglione 10 months ago
    So so very good, definitely going to make again.
    Steve Citrin 10 months ago
    awesome. used jalepeno garlic salt extra kick!
    Very good! Great side dish
    Jeneane Macedo 10 months ago
    My boyfriend loved the flavoring of this recipe!
    Mallory Walker a year ago
    Really great. Shredded parm didn’t work too well, I wish I had used crumbled parm instead because I think it would’ve had an easier time sticking.
    Jessica Nunn a year ago
    These are pretty good! I highly dislike carrots typically and decided to try this recipe to make them edible, and I actually liked them quite a bit!
    Lauren Butler a year ago
    great! keeper recipe!
    Yoshie J. a year ago
    These were okay but the Parmesan didn’t do much for the flavor.
    Glen Hartless a year ago
    These carrots are crisp. I dunno they are just perfect. Check me out at theshoptattooco.com

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