Roasted Parmesan Carrots
March 29, 2024 by Kimberly
Get ready for Roasted Parmesan Carrots: a game-changer in the kitchen! These cheesy, golden beauties will steal the show at any meal, guaranteed to delight.
40 MINUTES
EASY
VEGETARIAN
INT.
228 PER PORTION
COMFORT FOOD
LUNCH
SPRING
SUMMER
ABOUT THE RECIPE
Dive into the world of flavors with this roasted Parmesan carrots! A simple yet sophisticated dish that combines the natural sweetness of carrots with the rich, savory taste of Parmesan cheese. It’s a side dish that promises to elevate any meal, from your weeknight dinners to special holiday feasts. Quick to prepare and packed with flavor, these carrots are a surefire way to impress your guests and family alike.
How to serve:
Serve these golden, cheese-crisped carrots straight from the oven to capture their best texture and warmth. They pair beautifully with grilled meats, roasted chicken, or as a vibrant addition to your vegetarian feast. For an extra touch, sprinkle fresh herbs like parsley or dill over the top before serving.
How to store:
Leftover roasted Parmesan carrots can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or in a skillet over medium heat to revive their crispy exterior and warm center.
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INGREDIENTS
FOR 4 PORTIONS AS SIDE
CARROTS
- 500g mixed carrots (1 lbs)
- 1-2 tbsp olive oil
- 1 tsp garlic powder
- 40g parmesan (1/2 cup)
- salt & pepper to taste
- parsley
DIP
- 150g creme fraiche (5 oz)
- 2 garlic cloves
- salt & pepper to taste
ACTIVE: 5 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- peeler
- sharp knife
- cutting board
- oven
- small bowl
- grater
- Preheat the oven to 220°C (430°F)
- Grate the Parmesan cheese into coarse shavings. Set aside.
- Line a baking sheet with parchment paper.
ACTIVE: 10 min
PASSIVE: 25 min
COOKING
1. Peel the carrots and cut them into long sticks. Don’t throw the peels in the trash – instead put them in a plastic bag to your other veggie scraps in the freezer to cook vegetable stock from scratch. Place the sticks on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and mix well.
2. Spread the carrot sticks in a single layer on the sheet, making sure they don’t overlap or stack on top of each other. Then, distribute the grated Parmesan over the carrots and put the sheet in the oven to roast for 25-30 minutes.
3. In the meantime, prepare the dip. Peel and finely chop the garlic or press it with a garlic press. In a small bowl, mix crème fraîche with salt, pepper, and the garlic. Next, chop the parsley and set it aside.
4. The carrots are done when the Parmesan has spread among them and become crispy. The carrots should have some brown spots but still be firm to the bite. Now, remove the carrots from the oven. Serve them on plates, garnished with parsley and the dip.
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