Description
Crispy Parmesan Carrots are a delightful side dish featuring tender carrots coated in a flavorful blend of garlic, rosemary, and red pepper flakes, all baked to golden perfection on a bed of crispy Parmesan cheese. This recipe offers a deliciously cheesy and crunchy twist on roasted carrots, making it a perfect accompaniment to any meal.
Ingredients
Scale
Vegetables
- 6 medium carrots, peeled
Coating and Seasoning
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- 2 teaspoons garlic, minced
- ½ teaspoon onion powder
- ½ 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
- Make sure to cut the carrots evenly to ensure uniform cooking.
- Use fresh rosemary for the best flavor, but dried rosemary can be substituted if needed.
- For a milder dish, reduce or omit the red pepper flakes.
- Parmesan cheese can burn if the oven is too hot or cooking time is extended, so check frequently towards the end.
- This dish is best served immediately but can be reheated in the oven to regain crispiness.
