Description
Crispy Parmesan Carrots are a flavorful and crunchy side dish featuring tender carrots coated in a savory garlic and rosemary blend, then baked with a crispy Parmesan crust for an irresistible texture and taste.
Ingredients
Units
Scale
Vegetables
- 6 medium carrots, peeled
For the coating
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 2 teaspoons garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon fresh rosemary, chopped
Cheese
- 2 cups (200 g) Parmesan cheese, grated, divided
Garnish
- Chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Carrots: Cut the peeled carrots crosswise into 2-inch sections, then slice each section in half lengthwise to create long, slender pieces.
- Mix Coating: In a large bowl, combine the olive oil, kosher salt, minced garlic, onion powder, red pepper flakes, and chopped rosemary. Mix thoroughly to form a fragrant marinade.
- Toss Carrots: Add the carrot pieces to the bowl and toss until evenly coated with the seasoned olive oil mixture.
- Prepare Parmesan Layer: Sprinkle 1½ cups of grated Parmesan cheese onto the lined sheet pan, spreading it into an 8×12 inch area that matches the size of the carrots.
- Arrange Carrots: Place each carrot piece onto the Parmesan-coated pan, cut side down, arranging them in a tight line and rectangular pattern to ensure close contact and even crisping. Repeat until all carrots are placed, avoiding gaps.
- Add Cheese Topping: Sprinkle the remaining ½ cup of Parmesan cheese over the top of the arranged carrots for a crispy, cheesy crust.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the carrots are easily pierced with a knife and the Parmesan has turned golden and crispy.
- Serve: Remove from oven, garnish with chopped parsley, and serve warm for the best flavor and texture.
Notes
- For extra crunch, you can broil the carrots for an additional 2-3 minutes at the end, but keep a close eye to prevent burning.
- Adjust the red pepper flakes based on your spice preference.
- This dish pairs wonderfully with roasted meats or as part of a veggie platter.
- Make sure to arrange the carrots tightly on the pan to ensure they all get crispy edges.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 430 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 35 mg
