Crispy Parmesan Carrots (Print version)

Golden roasted carrots with crispy Parmesan coating – tender inside, crunchy outside. Perfect vegetarian side dish ready in 35 minutes.

# What you'll need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks

→ Parmesan Crust

02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup panko or gluten-free breadcrumbs
04 - 2 tbsp olive oil
05 - 1 tsp garlic powder
06 - 1 tsp dried Italian herbs
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Garnish

09 - 1 tbsp chopped fresh parsley

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil until evenly coated.
03 - In another bowl, mix Parmesan, breadcrumbs, garlic powder, herbs, salt, and pepper.
04 - Add coated carrots to the cheese mixture and toss until well covered.
05 - Spread carrots in a single layer on the prepared baking sheet.
06 - Bake for 20 to 25 minutes, turning once halfway through, until carrots are golden and crispy.
07 - Remove from oven. Garnish with fresh parsley if desired. Serve immediately.

# Expert advice:

01 -
  • The combination of sweet carrots and salty Parmesan creates this perfect addictive crunch that disappears faster than you can serve them
  • They transform humble vegetables into something that feels like a restaurant side dish with almost zero effort
02 -
  • Don't skip the parchment paper because the cheese will stick to your baking sheet and create a frustrating cleanup situation
  • The single layer arrangement is nonnegotiable or you'll end up with steamed soft carrots instead of crispy ones
03 -
  • Grate your own Parmesan instead of using pre grated cheese for better melting and flavor
  • Let the baking sheet cool completely before cleaning or the stuck on cheese comes off much easier

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