Parmesan Crusted Baby Carrots Recipe - Allrecipes.com
Parmesan Crusted Baby Carrots Recipe
  • READY IN 25 mins

Parmesan Crusted Baby Carrots

Recipe by  

"A simple and delicious way to create a carrot side-dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
  2. Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
  3. Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 20 mins
  • READY IN 25 mins

Footnotes

  • Cook's Note:
  • Chopped onions may also be added at the time you first put the carrots into the pan of melted butter/ margarine.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2012

This is also good if you roast your baby carrots. Just toss with a little melted butter or EVOO, bake at 350 for 20-25 minutes, then toss with grated parmesan. It's one of our favorite side dishes.

 
Most Helpful Critical Review
Feb 09, 2013

Okay, nothing special.

 
Mar 12, 2012

I loved this recipe, but did it baked/roasted. I just cut baby carrots in half (or bigger carrots into little pieces) and put them in a bowl with 2 tablespoons of melted butter and 1/4 parmesan cheese. After mixing it together, I put them in the toaster oven for 20 min and they were delicious! Yum!

 
Mar 02, 2012

VERY good! While the title "implies" baby carrots are the star ingreident, I don't see the point, considering the recipe submitter's instructions are to chop them.... As Sara Jo did, I also roasted my carrots - and prep couldn't have been easier! I only had one hiccup (completely my fault since I didn't follow becky's instructions). It took FAR longer than 25 minutes / 350 degrees for my carrots to cook thru. I'm not sure if Sara based her roasting timeframe on using whole or chopped carrots (which obviously makes a difference - I roasted whole baby carrots), so I'll just consider it a "loose" guideline. :) My carrots took nearly 45 minutes to cook, but it was WELL worth the wait! Roasting is just plain AWESOME - it brings out the natural sweetness that you lose with other cooking methods, IMHO. NOTE: I sprinkled my carrots with cheese AFTER they were out of the oven, but wish I would have tossed them with it (and the EVOO I coated them in) beforehand. What didn't adhere to my carrots ended up as clumps of partially melted cheese, but was delicious nonetheless. :) Served alongside chicken Parmesan, a PERFECT pairing! Thanks for sharing, becky! I now have a new way to enjoy one of my favorite vegetables! :-)

 
Feb 21, 2012

Simple and delicious is right! I used full size carrots and it still worked great.

 
Mar 28, 2012

Delicious.. I added chopped parsley and s&p

 
Mar 25, 2012

Who knew something with this few ingredients could be so yummy! I used salted butter and steamed these until tender but still stiff, then transferred them to a foil pouch and finished cooking them on the grill, adding the parmesan the last five minutes. Amazing, thanks for the recipe, it will be used often:)

 
Jan 15, 2013

I liked that this was so simple and easy with ingredients I have on hand. Plus there was no added sugar which I liked because carrots are sweet enough themselves. The parm cheese globbed up even though I waited a bit before mixing it in as the recipe states. It didn't add much flavor though, but I liked the recipe overall.

 

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Nutrition

  • Calories
  • 57 kcal
  • 3%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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