Parmesan Baby Carrot Chips (Print View)

Tender baby carrots roasted with Parmesan and honey, creating a crisp, caramelized golden snack or side.

# Components:

→ Vegetables

01 - 1 lb baby carrots

→ Coating

02 - 2 tbsp olive oil
03 - 1 tbsp honey
04 - ½ tsp sea salt
05 - ¼ tsp freshly ground black pepper
06 - ½ tsp garlic powder (optional)

→ Cheese

07 - ½ cup freshly grated Parmesan cheese

# Directions:

01 - Set oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking.
02 - In a large bowl, combine baby carrots with olive oil, honey, sea salt, black pepper, and garlic powder. Toss thoroughly to ensure even coating.
03 - Arrange the coated carrots in a single layer on the prepared baking sheet. Roast for 15 minutes, stirring once halfway through to promote even cooking.
04 - Remove carrots from oven. Evenly sprinkle freshly grated Parmesan over them, then gently toss to distribute the cheese.
05 - Return the baking sheet to the oven and roast for an additional 8 to 10 minutes until carrots are caramelized and Parmesan is golden and crisp.
06 - Allow the carrots to cool slightly to enhance crispness before serving.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and require almost no technique to pull off.
  • The honey-Parmesan combination tastes indulgent but feels like the easiest vegetable side you've ever made.
  • Kids and skeptical vegetable-avoiders somehow ask for seconds of these.
02 -
  • If you don't use freshly grated Parmesan, the cheese won't crisp up the way it should—it'll just sit there looking sad instead of getting golden and crunchy.
  • Don't skip the cooling time; even two minutes makes a huge difference in how crispy everything becomes as it cools.
03 -
  • Cut your baby carrots lengthwise if you want extra surface area for crispiness and caramelization.
  • Don't stir too aggressively in the second roast—you want the Parmesan to stay on the carrots, not scatter onto the pan.
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