Parmesan Crusted Carrots (Print View)
Carrots covered in Parmesan and herbs, baked till crispy for a show-stealing veggie side dish.
# What You'll Need:
01 -
1 sprig of fresh rosemary or 3/4 teaspoon of dried option
02 -
5 or 6 medium-sized carrots, roughly a pound
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3 ounces of Parmesan cheese (use 1 cup pre-grated or grate finely to fill 3/4 compact cup)
04 -
A tablespoon of olive oil
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1/2 teaspoon of oregano (dried is fine)
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A pinch of kosher salt—around 1/4 teaspoon
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About 1/8 teaspoon ground black pepper
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Fresh parsley, chopped for topping (if you like)
# Directions:
01 -
Preheat the oven to 425°F and set the rack to the center. Layer parchment paper on a rimmed baking tray. If you're grating Parmesan, use the tiniest holes on the grater until you have 3/4 cup that's tightly packed. Or, you can just measure a full cup if you're using pre-grated cheese. Spread the cheese in a flat, uniform layer on the tray.
02 -
Trim and peel your carrots, then cut them in half across the middle. From there, slice each piece into halves or quarters to make the sizes even. If you're using fresh rosemary, remove the leaves and mince them finely until you've got about 1 1/2 teaspoons. Dried works too—just measure out 3/4 teaspoon. Add it all to a big bowl.
03 -
Pour olive oil, black pepper, oregano, and kosher salt over the carrots in the bowl. Toss everything until the carrots are nicely coated. On the prepared cheese layer, lay the carrots cut-side facing the pan, spacing them apart.
04 -
Bake the tray in the oven until the cheese is golden and crispy, and the carrots are nice and soft. This takes around 15-20 minutes—rotate the tray halfway through for even cooking. Let the dish cool a couple of minutes before sprinkling parsley if desired.
# Notes:
01 -
While roasting, the Parmesan crisps up beautifully, forming a crunchy, savory coating on the carrots.