Parmesan Crusted Carrots (Print Version)
# 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)
# Instructions:
01 -
Preheat your oven to 425 degrees Fahrenheit 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 parmesan cheese to the carrots and toss to coat well.
03 -
Sprinkle the remaining ½ cup of parmesan cheese onto a baking sheet. Arrange the carrot rounds on the baking sheet so they cover the parmesan cheese and do not overlap. Sprinkle any extra parmesan cheese over the carrots.
04 -
Roast for 20-25 minutes until the carrots are tender and the cheese has melted. Let them cool for a few minutes, and then flip them over to reveal the parmesan crust. Drizzle with hot honey if desired.
# Notes:
01 -
Use fresh parmesan cheese for better melting. Avoid pre-grated cheese as it contains cellulose.
02 -
Cut carrots into rounds for better parmesan coverage, or try other shapes like strips or halved baby carrots.
03 -
Hot honey adds a touch of sweetness and spice, enhancing the dish's flavor.
04 -
You can pair this dish with a garlic mayo dip for added flavor.
05 -
Check the carrots after 20 minutes of roasting. If they are browning too quickly but not tender, move them to a lower oven rack.