Pin It I discovered these carrot chips by accident one Tuesday when I had a bag of baby carrots staring at me and zero inspiration for dinner. The honey was sitting next to the salt, and a chunk of Parmesan was already out on the counter from pasta night. Now they're the one thing my kids actually argue over who gets the last crispy piece.
Last summer I made these for a backyard barbecue and my neighbor asked for the recipe three times. She kept insisting there must be some secret technique or hidden ingredient. Watching her face when I listed exactly five ingredients she already had in her kitchen was the best part of the whole afternoon.
Ingredients
- 500 g baby carrots: Look for uniformly sized carrots so they roast evenly. I've found that slightly smaller ones crisp up better
- 2 tbsp olive oil: This helps the seasoning stick and promotes even browning. Don't be tempted to add more or they'll get soggy
- 1 tbsp honey: The real magic is how this caramelizes in the high heat creating those golden edges
- ½ tsp sea salt: Flake salt works beautifully here if you want extra texture on the finished dish
- ¼ tsp freshly ground black pepper: Freshly cracked makes a difference you can actually taste
- ½ tsp garlic powder: Totally optional but I almost always add it for that subtle savory depth
- 40 g freshly grated Parmesan cheese: Freshly grate it yourself. Pre-grated cheese has anti-caking agents that prevent proper melting and crisping
Instructions
- Preheat and prepare:
- Set your oven to 220°C with plenty of time to fully heat. Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Coat the carrots:
- Place carrots in a large bowl. Pour over olive oil, honey, salt, pepper and garlic powder. Toss everything with your hands until every carrot is glossy and evenly coated.
- First roast:
- Spread carrots across your baking sheet in a single layer. Give them space to breathe. Roast for 15 minutes, pulling them out halfway through to give them a good stir.
- Add the cheese:
- Remove the tray and sprinkle Parmesan evenly over the partially roasted carrots. Use a spatula to gently toss them so the cheese starts coating and sticking to the carrots.
- Final crisping:
- Return to the oven for another 8 to 10 minutes. Watch for the cheese to turn golden brown and form crispy bits. The carrots should have tender interiors and caramelized edges.
- Rest and serve:
- Let them sit for about 5 minutes before serving. This short rest lets everything set and maximizes that irresistible crispy cheese factor.
Pin It These have become my go-to when I need to bring something to a potluck. People always assume they took forever to make. I never correct them.
Making Them Ahead
You can toss the carrots with the oil and honey mixture up to a day in advance. Keep them in a sealed container in the refrigerator. Just dont add the Parmesan until you're ready to roast or it will get weird and soft.
Serving Ideas
I've served these alongside everything from simple weeknight roasted chicken to holiday prime rib. They're also surprisingly addictive straight from the baking sheet while you're supposedly prepping the rest of dinner.
Customization Options
Sometimes I'll add a pinch of smoked paprika or red pepper flakes if I want a little warmth. Fresh herbs like thyme or rosemary added during the last few minutes of roasting are lovely too.
- Try swapping honey for maple syrup in the fall months
- Pecorino Romano adds a sharper, more intense flavor if you're feeling bold
- For extra crispness, slice thicker carrots in half lengthwise before roasting
Pin It These carrots prove that sometimes the simplest preparations are the ones that end up surprising you the most.
Recipe FAQs
- → How do I get the carrots crispy?
Spread carrots in a single layer on the baking sheet and avoid overcrowding. Roast at high heat (220°C/425°F) and don't skip the second roast after adding Parmesan—this creates the golden, crispy edges.
- → Can I use regular carrots instead of baby carrots?
Absolutely. Cut regular carrots into 2-inch sticks or slice them into coins. Adjust cooking time slightly—larger pieces may need a few extra minutes to become tender.
- → What can I serve with these carrots?
They pair beautifully with roasted chicken, grilled fish, or pork tenderloin. For a vegetarian meal, serve alongside quinoa pilaf or over mixed greens as a warm salad component.
- → How long do leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 8-10 minutes to restore some crispiness—the microwave will make them soft.
- → Can I make these dairy-free?
Try nutritional yeast instead of Parmesan for a cheesy, savory flavor without dairy. The texture will be different but still delicious. Add it during the last 5 minutes of roasting to prevent burning.
- → Why use honey on roasted carrots?
Honey aids caramelization, creating those beautiful golden-brown edges. It also balances the salty Parmesan with subtle sweetness that enhances the carrots' natural sugars as they roast.