Crispy Parmesan Carrots (Print Version)

Crispy roasted carrots coated in garlic, herbs, and parmesan. A quick, flavorful side dish for any meal.

# Ingredients:

→ Vegetables

01 - 6 medium carrots, peeled

→ Oils and Seasonings

02 - 2 tablespoons extra virgin olive oil
03 - ½ teaspoon kosher salt
04 - 2 teaspoons garlic, minced
05 - ½ teaspoon onion powder
06 - ½ teaspoon red pepper flakes
07 - 1 teaspoon fresh rosemary, chopped

→ Cheese

08 - 2 cups (200 g) parmesan cheese, grated, divided

→ Garnishes

09 - Parsley, chopped for garnish

# Instructions:

01 - Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
02 - Cut the carrots crosswise into 2-inch sections, then slice each section in half lengthwise.
03 - In a large bowl, combine olive oil, salt, garlic, onion powder, red pepper flakes, and rosemary. Mix well.
04 - Add the carrot pieces to the seasoning mixture and toss to coat evenly.
05 - Sprinkle 1½ cups of grated parmesan cheese over the parchment paper in an 8×12-inch area, enough to fit the carrots.
06 - Place the coated carrots onto the parmesan layer, cut side down, arranging them tightly in a rectangular formation without gaps in between.
07 - Sprinkle the remaining grated parmesan cheese over the top of the arranged carrots.
08 - Bake for 30-35 minutes, or until the carrots are tender and easily pierced with a knife.
09 - Serve the crispy carrots warm, garnished with chopped parsley.

# Notes:

01 - Ensure the carrots are cut evenly for uniform cooking.
02 - The parmesan coating will crisp up as the carrots bake.

Back