Parmesan Roasted Carrots
Servings 6 people
Equipment
- non-stick baking sheet
Ingredients
- 1 pound whole carrots
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- 4 large garlic cloves (minced)
- 1 and ¼ cups fresh parmesan cheese (freshly grated or shredded)
- Parsley for garnish (optional)
Instructions
- Pre-heat your oven to 375 degrees.
- Peel your carrots and cut them into either halves or thirds depending on how long your carrots are. Then cut each piece down the middle so you have a flat side on each piece (see photos above)
- In a medium bowl, add olive oil, salt, pepper, garlic powder, paprika, minced garlic, and ¼ cup of the parmesan cheese. (grated cheese works best for this part of the recipe but if you only have shredded, thats ok too). Mix with a fork until everything is combined.
- Add the carrots to the bowl and toss to coat all of the carrots in the mixture.
- Add the remaining cup of parmesan cheese to a plate and press the flat side of each carrot in the cheese. The cheese should stick to the carrot coating the bottom.
- Add each coated carrot, cheese side down on a non-stick baking sheet. (You can also top the carrots with any remaining olive oil/seasoning mixture if you'd like)
- Bake in the oven for 25-30 minutes or until the cheese on the bottom looks browned and crispy.