Description
This Crispy Parmesan Carrots recipe transforms simple carrots into a flavorful, cheesy side dish with a perfect crispy crust. Roasted in the oven with a fragrant marinade of garlic, rosemary, and spices, then topped with a generous layer of golden Parmesan cheese, these carrots offer a deliciously savory and crunchy experience that’s perfect for any meal.
Ingredients
Scale
Vegetables
- 6 medium carrots, peeled
Marinade
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- 2 teaspoons garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- 1 teaspoon fresh rosemary, chopped
Topping
- 2 cups (200 g) Parmesan cheese, grated, divided
- Chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Carrots: Cut the peeled carrots crosswise into 2-inch sections, then slice each section lengthwise in half to create long slender pieces.
- Mix Coating: In a large bowl, combine olive oil, kosher salt, minced garlic, onion powder, red pepper flakes, and chopped rosemary. Mix well to create a fragrant marinade.
- Toss Carrots: Add the carrot pieces to the bowl and toss thoroughly until all pieces are evenly coated with the seasoned olive oil mixture.
- Prepare Parmesan Layer: Sprinkle 1½ cups of grated Parmesan cheese evenly onto the lined sheet pan into an 8×12 inch area that matches the carrots’ size.
- Arrange Carrots: Lay the coated carrot pieces cut side down onto the Parmesan-coated pan in a tight, rectangular pattern, ensuring close contact for even crisping.
- Add Cheese Topping: Sprinkle the remaining ½ cup of Parmesan cheese evenly over the arranged carrots to form a cheesy crust.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes until the carrots are tender when pierced and the Parmesan topping is golden and crispy.
- Serve: Remove from oven, garnish with chopped parsley, and serve warm for the best flavor and texture.
Notes
- For extra crispiness, make sure the carrots are arranged closely without overlapping.
- If you prefer milder heat, reduce the red pepper flakes or omit entirely.
- Freshly grated Parmesan yields the best melting and crisping results compared to pre-grated cheese.
- You can substitute fresh rosemary with dried rosemary if fresh is unavailable; use ½ teaspoon dried.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
