Parmesan Crusted Carrots (Print Version)
Carrots and parmesan baked to crisp perfection, served hot with a drizzle of honey and optional garlic mayo dip.
# Ingredients:
01 -
1 lb medium carrots, sliced into ½ inch rounds
02 -
1 tablespoon olive oil
03 -
½ teaspoon garlic powder
04 -
½ teaspoon onion powder
05 -
½ teaspoon Italian seasoning
06 -
½ teaspoon paprika
07 -
½ teaspoon salt
08 -
½ teaspoon pepper
09 -
¾ cup finely grated parmesan cheese, divided
10 -
1 tablespoon hot honey (optional)
# Steps:
01 -
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut the carrots into ½ inch rounds and place them into a medium-sized bowl.
02 -
Add olive oil, garlic powder, onion powder, Italian seasoning, paprika, salt, pepper, and ¼ cup of the grated parmesan cheese to the bowl of carrots. Toss to coat well.
03 -
Sprinkle the remaining ½ cup of parmesan cheese evenly onto the baking sheet. Arrange the carrot rounds on the baking sheet so they cover the parmesan cheese without overlapping. Sprinkle any leftover parmesan cheese over the carrots.
04 -
Roast in the preheated oven for 20-25 minutes until the carrots are tender and the cheese has melted. Allow them to cool slightly before flipping the rounds over to reveal the parmesan crust. Drizzle with hot honey, if desired, before serving.
# Notes and Tips:
01 -
When grating parmesan, use the small holes on a box grater or a microplane for the best melting consistency. Avoid pre-grated parmesan as it contains anti-clumping agents that can affect melting.
02 -
For a spicy-sweet flavor, drizzle the carrots with hot honey right before serving.
03 -
To even out the carrot-to-parmesan ratio, cut carrots into rounds, though strips or halved baby carrots also work.
04 -
If carrots are browning too quickly but still firm, move them to a lower oven rack for the last 5 minutes.
05 -
Pair with garlic mayo for dipping: Mix ½ cup mayo with 1 finely minced garlic clove, ½ teaspoon garlic powder, ½ teaspoon onion powder, a dash of salt, and a splash of apple cider vinegar. Allow the mixture to rest for at least 15 minutes.