Parmesan Baby Carrot Chips (Print Version)

Golden roasted baby carrots with Parmesan and honey for caramelized crispiness.

# 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

# How to Make It:

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

# Additional Tips::

01 -
  • The honey and Parmesan create this incredible sweet-savory crust that makes people actually excited about eating carrots
  • They transform from basic vegetables into something that feels like an elevated restaurant side dish with almost zero effort
02 -
  • If you pile them too close together, they'll steam instead of roast, and you'll miss out on those crispy edges
  • The honey burns faster than you think, so keep an eye on them during the last few minutes of roasting
03 -
  • Use the smallest carrots you can find, larger ones take longer to cook and won't get evenly tender
  • Space matters more than you think, use two baking sheets if your crowd is too thick
Go Back