Crispy Parmesan Carrots with Garlic and Herbs (Print version)
Sweet carrots roasted over a garlic herb Parmesan crust until tender inside and crisp around the edges.
# Ingredients:
For the carrots
01 -
6 medium carrots, about 1 1/2 lb (680 g), peeled
02 -
2 tablespoons extra virgin olive oil
03 -
2 cloves garlic, finely minced or grated
04 -
1 teaspoon chopped fresh rosemary
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
08 -
1/4 teaspoon red pepper flakes, optional
For the crust and finish
09 -
1 1/2 cups (150 g) freshly grated Parmesan cheese, divided
10 -
2 tablespoons chopped fresh parsley
11 -
Lemon wedges, optional for serving
# Instructions:
01 -
Preheat the oven to 400 F (200 C). Line a rimmed sheet pan with parchment paper.
02 -
Cut the peeled carrots crosswise into 2-inch pieces. Slice each piece lengthwise so every carrot has a flat cut side.
03 -
In a large bowl, stir together olive oil, garlic, rosemary, onion powder, salt, black pepper, and red pepper flakes. Add the carrots and toss until coated.
04 -
Scatter 1 cup of Parmesan in a tight rectangle on the parchment. Arrange the carrots cut side down over the cheese.
05 -
Sprinkle the remaining 1/2 cup Parmesan over the carrots. Bake for 28-32 minutes, until the carrots are tender and the cheese is golden and crisp at the edges.
06 -
Let the carrots rest on the pan for 3-5 minutes so the crust sets. Lift with a thin spatula, garnish with parsley, and serve warm with lemon if using.
# Good to know:
01 -
Freshly grated Parmesan melts into the cleanest crust.
02 -
Resting the carrots briefly helps the cheese release from the parchment.
03 -
Best served warm from the oven.