Parmesan Baby Carrot Chips (Printer View)

Tender baby carrots tossed with honey and Parmesan, roasted to golden crispiness for a tasty side or snack.

# What you'll need:

→ 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

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss baby carrots with olive oil, honey, sea salt, black pepper, and optional garlic powder in a large bowl until evenly coated.
03 - Spread coated carrots in a single layer on the prepared baking sheet. Roast for 15 minutes, stirring halfway through.
04 - Remove carrots from oven, sprinkle grated Parmesan evenly over them, and toss gently to coat.
05 - Return carrots to the oven and roast for an additional 8 to 10 minutes until caramelized and the Parmesan is golden and crisp.
06 - Allow carrots to cool slightly to enhance crispiness before serving.

# Expert Advice:

01 -
  • They're crispy on the outside, tender on the inside, and honestly feel more indulgent than a vegetable side deserves to be.
  • The honey caramelizes just enough to add sweetness without tasting like dessert, while the Parmesan gets crunchy and almost salty in the best way.
  • Takes barely 35 minutes total, and most of that time the oven does the work while you do literally anything else.
02 -
  • Don't add the Parmesan at the beginning—it will brown too much and turn bitter instead of nutty and golden.
  • If your carrots seem to be cooking unevenly, split thicker ones lengthwise so everything finishes at the same time.
  • Freshly grated Parmesan makes all the difference; pre-shredded varieties contain anti-caking agents that prevent that beautiful crispy texture.
03 -
  • Cut thicker carrots lengthwise before tossing so they roast at the same rate as thinner ones and nothing gets overcooked.
  • Don't open the oven door constantly while they're roasting—every peek releases heat and extends cooking time, so trust the process and check just once halfway through.
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