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Crispy Parmesan Carrots

Crispy Parmesan carrots bake with a crunchy panko and cheese coating until the carrots are tender and golden. Tossing the coating directly onto the carrots and baking them in a single layer helps each stick crisp up.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb carrots peeled and cut into 3-inch-long, 1/2-inch-thick sticks
  • 2 tbsp olive oil
  • 0.5 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a large bowl, toss the carrots with the olive oil until evenly coated.
  4. Add the panko, Parmesan, garlic powder, salt, and pepper; toss well, pressing the coating onto the carrots.
  5. Arrange the carrots in a single layer on the prepared baking sheet.
  6. Bake for 25 to 30 minutes, rotating the pan halfway through, until the carrots are tender when pierced and the coating is golden and crisp.

Notes

For the crispiest coating, arrange the carrots in a single layer without crowding. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended. Use gluten-free panko for a gluten-free option.