Description
Crispy Parmesan Carrots are a deliciously cheesy and flavorful side dish perfect for holidays or roast dinners. These carrots are marinated in a blend of olive oil, garlic, smoked paprika, cumin, chili powder, and fresh parsley, then coated with a crispy parmesan crust and roasted to tender perfection.
Ingredients
Units
Scale
Carrots and Coating
- 6 medium-large carrots (approx 700 grams)
- 70 grams freshly grated parmesan cheese (Parmigiano Reggiano cheese)
Marinade
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves minced or grated
- 2 teaspoons smoked paprika
- 1 teaspoon cumin powder
- 1/2 teaspoon chili powder or red pepper flakes
- Handful fresh parsley finely chopped
- Pinch of sea salt
Instructions
- Preheat Oven: Preheat your oven to 200°C (400℉) to prepare for roasting the carrots.
- Prepare Carrots: Peel the carrots and slice them in half lengthwise, then in half again to create pieces with flat sides for even roasting and parmesan coating.
- Make Marinade: In a large bowl, combine the olive oil, minced garlic, smoked paprika, cumin powder, chili powder, chopped parsley, and a pinch of sea salt. Mix thoroughly to create a flavorful marinade.
- Marinate Carrots: Add the prepared carrots into the marinade and toss well to evenly coat each piece with the seasoning mixture.
- Prepare Baking Dish: Sprinkle a handful of grated parmesan cheese onto a non-stick oven dish or baking sheet to prevent sticking and add extra flavor.
- Coat Carrots with Cheese: Dip the flat side of each marinated carrot piece into the remaining parmesan cheese, then place each carrot on the baking sheet with the cheese side down to form a crispy crust.
- Arrange Carrots: Place all the coated carrots next to each other in an even layer without gaps to ensure uniform roasting.
- Roast Carrots: Roast in the preheated oven for 25 minutes, until the carrots are fork tender and the parmesan crust is crispy and golden.
- Flip to Crisp: Remove from the oven and immediately use a spatula to flip the carrots over, revealing the beautiful crispy parmesan crust.
- Serve: Serve warm as a delicious meat-free side dish for holidays or roast dinners, ideally with gravy.
- Feedback: Leave a rating and comment to share your experience and help inspire other cooks.
Notes
- Use medium-large carrots for the best texture and flavor; smaller carrots may overcook and larger carrots may need slightly longer roasting.
- Adjust chili powder or red pepper flakes to control the level of spiciness to your preference.
- For a gluten-free version, make sure your parmesan cheese is certified gluten-free.
- If parmesan cheese is not available, a similar hard cheese like Pecorino Romano can be used as a substitute.
- To achieve an extra crispy crust, ensure the carrots are spaced evenly and not crowded on the baking sheet.
- Leftover carrots can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
