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Pan roasted carrots with red onions, parsley and breadcrumbs.

Panko Roasted Carrots

Course: Side Dish
Cuisine: American
Keyword: Panko roasted carrots, roasted carrots
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 88kcal
Author: Laureen King
This Panko Roasted Carrots recipe is a crunchy twist on oven roast carrots. A delightful side dish that is quick and easy to prepare. 
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Ingredients

  • 1 lb fresh carrots Larger carrots, peel and slice. Garden fresh or baby carrots do not need to be peeled.
  • 1/3 cup red onion chopped
  • 2 cloves garlic minced
  • 3 tablespoons fresh parsley chopped
  • 1/4 cup Panko breadcrumbs
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt I prefer pink Himalayan salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Place carrots and red onion In a large bowl.
  • Add the minced garlic and fresh parsley.
  • Tossed together with olive oil.
  • Sprinkle in the Panko breadcrumbs and toss to evenly coat the carrots.
  • Season with salt and pepper.
  • Spread the carrots (single layer) on a parchment lined baking sheet.
  • Roast at 400ºF for 15-20 minutes or until fork tender.

Video

Nutrition

Calories: 88kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 266mg | Potassium: 277mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12799IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg