Parm Roasted carrots

First of all, why Carrots?

Carrots are a good source of several vitamins and minerals, especially vitamin A (from beta-carotene), biotin, vitamin K (phylloquinone), potassium and vitamin B6. 

  • Vitamin A: Carrots are rich in beta-carotene, which is converted to vitamin A in the body. Vitamin A promotes good vision, and is important for growth, development, and immune function

  • Biotin: One of the B-vitamins, formerly known as vitamin H. It plays an important role in fat and protein metabolism

  • Vitamin K1: Also known as phylloquinone, vitamin K is important for blood coagulation and can promote bone health

  • Potassium: An essential mineral, important for blood pressure control.

  • Vitamin B6: A group of related vitamins that are involved with the conversion of food into energy.

Parmesan Roasted Carrots

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

(essentially, pop these in oven, watch one episode of Friends, and viola!)

Calories: 61 


  • 8-10 carrots peeled OR BAG OF BABY CARROTS—easier if you don’t have time to mess with peeling.

  • slather in melted coconut oil. The more the better. Nuke coconut oil for about 5 seconds to liquify.

  • 2 cloves garlic minced—OR if you buy the minced jar of garlic, figure about 2 tablespoons.

  • Parmesan Cheese— As much as you freaking want!! Pour it on baby!

  • 1 tsp chopped parsley


  1. Preheat oven to 400 degrees F.

  2. Mix melted coconut oil and garlic together.

  3. Place carrots on foil lined baking sheet.

  4. Drizzle with oil/garlic mixture over carrots.

  5. Roast in oven for 15 minutes.

  6. Shake pan ocassionally to rotate carrots.

  7. Top with cheese and roast for another 10 minutes or until carrots reach desired doneness. They should be fork tender and have blister marks. You might think you are kinda burning one side but you aren’t. You are making it DELICIOUS.

  8. Top with parsley and serve immediately

if you want to get a tiny bit sweeter carrots- toss in about one tablespoon of maple syrup before roasting. The sugar content won’t effect the nutritional value as most of the sugar will burn off ut the sweetness will remain.

allison avalon