Description
Deliciously crispy Parmesan carrots with a cheesy crust, infused with smoked paprika, cumin, and garlic. Perfect as a flavorful side dish for any roast dinner or holiday meal, offering a satisfying vegetarian option bursting with savory flavors.
Ingredients
Units
Scale
Main Ingredients
- 6 medium-large carrots (approx 700 grams)
- 70 grams freshly grated parmesan cheese (Parmigiano Reggiano cheese)
- 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 (adjust to taste)
- Handful fresh parsley finely chopped
- Pinch of sea salt
Instructions
- Preheat Oven: Preheat your oven to 200°C (400℉) to ensure it is hot and ready for roasting.
- Prepare Carrots: Peel the carrots and slice each lengthwise into halves, then slice those halves again lengthwise, so each piece has a flat side for even roasting and better cheese adhesion.
- Make Marinade: In a large bowl, combine the olive oil, minced garlic, smoked paprika, cumin powder, chili powder or flakes, chopped parsley, and a pinch of sea salt. Mix thoroughly to create a flavorful marinade.
- Coat Carrots: Add the prepared carrot pieces into the marinade. Toss them well to ensure each piece is fully coated with the spice and herb mixture.
- Prepare Baking Sheet: Sprinkle a handful of the grated Parmesan cheese evenly on a non-stick oven dish or baking sheet to create a cheesy base layer.
- Dip Carrots in Cheese: Dip the flat side of each carrot piece into the remaining grated Parmesan cheese to coat it, then place the carrots cheese-side down on the prepared baking sheet, lining them evenly without gaps.
- Roast Carrots: Place the baking sheet in the preheated oven and roast the carrots for 25 minutes, checking tenderness with a fork or toothpick to confirm they are fully cooked and fork tender.
- Flip and Serve: Remove the carrots from the oven and immediately use a spatula to carefully flip each carrot over to reveal the crispy, golden Parmesan crust. Serve hot as a delicious side dish or enjoy with meat-free gravy for a hearty meal.
- Feedback: Leave a rating and comment to share how your crispy Parmesan carrots turned out – your feedback helps inspire others and is greatly appreciated.
Notes
- For extra crispiness, allow the cheese-coated side to brown thoroughly but avoid burning by monitoring closely in the last minutes of roasting.
- You can substitute chili powder with red pepper flakes according to your heat preference.
- To make this recipe gluten-free, ensure parmesan cheese is free from any additives containing gluten.
- Fresh parsley adds brightness—feel free to substitute with fresh cilantro or basil for a different flavor twist.
- Use a non-stick baking dish or line the baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
