Description
Crispy Parmesan Carrots feature tender carrots coated in a flavorful blend of smoked paprika, cumin, chili, garlic, and freshly grated Parmesan cheese, then roasted to a perfect crispy crust. This delightful side dish pairs wonderfully with roast dinners or can be enjoyed as a cheesy, savory snack.
Ingredients
Units
Scale
Carrots and Marinade
- 6 medium-large carrots (approx 700 grams)
- 2 tablespoon extra virgin olive oil
- 2 large garlic cloves minced or grated
- 2 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1/2 teaspoon chili powder or red pepper flakes
- Handful fresh parsley finely chopped
- Pinch of sea salt
Cheese
- 70 grams freshly grated parmesan cheese (Parmigiano Reggiano cheese)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400℉) to ensure it is hot enough for roasting the carrots to a crispy golden crust.
- Prepare Carrots: Peel the carrots and slice each one in half lengthways, then cut each half in half again, so each piece has a flat side for even cooking and crispiness.
- 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.
- Coat Carrots: Add the carrot pieces into the marinade and toss well, making sure each piece is fully coated with the spice and herb mixture.
- Prepare Baking Tray: Sprinkle a handful of grated Parmesan cheese on a non-stick oven dish or baking sheet to help create the cheesy base.
- Dip and Arrange Carrots: Dip the flat side of each carrot piece into the remaining grated Parmesan cheese, then place them cheese-side down onto the prepared baking sheet, arranging them closely in a single layer without gaps.
- Roast Carrots: Roast the carrots in the preheated oven for 25 minutes, until they are fork tender and the cheese forms a crispy crust. Check doneness by inserting a fork or toothpick.
- Flip and Serve: Remove the baking sheet from the oven and immediately flip each carrot piece over with a spatula to reveal the crispy Parmesan crust. Serve hot as a side dish or with meat-free gravy for a delightful meal addition.
Notes
- For extra crispiness, ensure the carrots are spread in a single layer with little to no overlap on the baking sheet.
- Adjust chili powder based on your preferred spice level; omit if you want a milder dish.
- Use freshly grated Parmesan for the best flavor and melting properties.
- Rotate the baking tray halfway through roasting if your oven has hot spots for even cooking.
- This recipe pairs excellently with vegetarian or meat-based roast dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg
