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Herb & Parm Roasted Carrots

Herb & Parm Roasted Carrots

Carrots are an essential holiday side —with a bit of onion, lots of grated parmesan, herbs and heat, we give them the glow up they deserve. This is the type of recipe you double because your guests will always ask for seconds.

Thank you Kasim Hardaway —culinary photographer, recipe developer and food blogger—for this recipe.

Group of hands holding up Chinet Crystal cups to cheers
Instax picutre of a group of friends eating around a kitchen island filled with appetizers


  • 1

    Preheat the oven to 400 F. 

  • 2

    Wash carrots thoroughly, and trim the leafy tops off if necessary. Cut larger carrots in half lengthwise so all carrots are relatively similar in size. If you prefer smaller pieces of carrots for serving, cut the carrots into 2” pieces.

  • 3

    Peel the onion, and cut off the root and top ends. Cut the onion into quarters, then cut each quarter in half to create eight large pieces of onion.

  • 4

    Line a rimmed baking sheet with parchment paper. Spread the carrots and onion across the parchment paper, then drizzle the olive oil onto them. Sprinkle on the minced garlic, Italian seasoning, thyme, and a good pinch of salt and pepper.

  • 5

    Toss all ingredients together until thoroughly coated in olive oil.

  • 6

    Roast the carrots and onions at 400 F for 18-20 minutes. Remove from the oven, carefully toss with parmesan, and roast an additional 4-5 minutes until the cheese is melted and the carrots and onions are tender.

  • 7

    Toss the carrots and onions with fresh parsley, and serve warm. Sprinkle with more parmesan and parsley if desired.

  • Tips

  • 1

    Substitute the fresh thyme for 1 teaspoon dried thyme

  • 2

    Pro tip
    Look for multi-colored carrot bunches for a beautiful presentation.