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Parmesan Crusted Baby Carrots

Crispy Parmesan Crusted Baby Carrots, tossed with garlic and parsley, baked to perfection! Try this easy, delicious side dish recipe tonight and impress your family and friends!

Elevate your veggie game with these irresistible Parmesan Crusted Baby Carrots! Tender and caramelized, these bite-sized carrots are transformed with a crunchy Parmesan coating, infused with fresh parsley and garlic, and baked to perfection.

Perfect as a side dish or snack, they’re sure to delight both kids and adults alike.

Ready Time

40 mins


8 servings


  • 2 pounds baby carrots, trimmed and peeled
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika


Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, toss the baby carrots with 1 tablespoon of olive oil, salt, black pepper, and paprika until they’re evenly coated.

Set aside. In a separate bowl, mix together panko breadcrumbs and Parmesan cheese.

In a third bowl, mix together minced garlic and chopped parsley.

Dip each carrot into the garlic-parsley mixture, coating lightly, then roll in the breadcrumb mixture to coat. Place the coated carrots on the prepared baking sheet in a single layer.

Drizzle with the remaining 1 tablespoon of olive oil.

Bake for 20-25 minutes, or until tender and caramelized, flipping halfway through. Serve hot.


Make sure to pat the baby carrots dry with a paper towel before tossing them with olive oil and spices to help the breadcrumbs adhere better.

Use high-quality Parmesan cheese for the best flavor, and try to freshly grate it just before using for an extra burst of flavor.

If you want an extra crunchy coating, you can chill the coated carrots in the refrigerator for 30 minutes before baking.

To ensure even cooking, try to use baby carrots of similar sizes, so they roast evenly.

You can adjust the amount of garlic to your taste – if you’re not a huge garlic fan, start with 1 clove and add more to taste.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven until crispy.

Nutrional Value

  • Calories: 134
  • Total Fat: 7g
  • Saturated Fat: 1.5g
  • Cholesterol: 5mg
  • Sodium: 250mg
  • Total Carbohydrates: 17g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 3g
Parmesan Crusted Baby Carrots
Parmesan Crusted Baby Carrots

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