Crispy Roasted Parmesan Carrots
These Crispy Parmesan Carrots are a total game-changer, transforming a humble root vegetable into a golden-brown, cheesy masterpiece that even the pickiest eaters will fight over. The magic happens right on the baking sheet, where a generous bed of Parmesan cheese melts and crisps up into a savory "frico" crust that clings to every single carrot piece.
Ingredients
- 1 lb large carrots peeled and cut into 3-inch batons
- 1 ½ cups finely grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- ½ tsp dried oregano or Italian seasoning
- ¼ tsp red pepper flakes optional
- ½ tsp salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss the prepared carrots with olive oil, garlic powder, oregano, red pepper flakes, salt, and pepper.
- On the parchment paper, spread the Parmesan cheese in an even, thin layer (either in rows or one large rectangle).
- Place the carrots cut-side down onto the cheese, pressing them firmly so the cheese adheres.
- Bake for 18–22 minutes, or until the cheese is dark golden brown and the carrots are tender.
- Remove from the oven and let rest on the pan for 3 minutes to allow the crust to set.
- Use a spatula to lift the carrots, ensuring the crispy cheese comes up with each piece. Serve warm.