Parmesan Roasted Carrots with Crazy Crumb Sprinkle

Serves 6. These crispy parmesan roasted carrots have a touch of garlic and take only 5 minutes to prepare, throw them in the oven, let them caramelize for a delicious side dish!


  • 2 pounds carrots, washed and, depending on size, halved, or sliced into 1” pieces

  • 1/4 cup olive oil

  • 2 tablespoons of good quality maple syrup or local honey

  • 4 large cloves garlic, minced (or 1 tablespoon minced garlic)

  • 1/4 cup grated parmesan cheese

  • 2 tablespoons crushed Margot’s Morsels Crazy Crumbs, in a flavor of your choice. I like them with Primo Parmesan but I could see either Killer Garlic or Simply Sea Salt working equally well.

  • Sea salt and pepper, to taste

  • Fresh chopped parsley

Preheat oven to 400°F. Lightly grease or spray a baking sheet with cooking oil spray.

To peel or not to peel is really a personal preference. If you like that rustic texture of the outside skin of the carrot, make sure you scrub them well. For me, it depends on whether they are baby carrots or 1” slices of a regular carrots – I like to peel the regular carrots.

In a large bowl whisk olive oil and maple syrup or honey together, add the rest of the ingredients. Toss to completely coat the carrots. Spread carrots out on baking sheet. Spread out on the baking sheet and bake for 20-25 minutes or until tender – a fork inserted will give a little resistance. Toss with a spatula half way through.

Remove from oven and serve immediately. Top with fresh parsley and taste for a final bit of salt, as needed.

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