When I first stumbled upon these crispy Parmesan carrots, I thought, “Carrots, really?” But one bite and I was hooked—like discovering your favorite band plays an acoustic set and it’s better than the original. They’re a revelation, the kind that makes you wonder why all vegetables can’t be this addictive.
Steps
- Preheat your oven to 200°C (400°F). Peel the carrots and slice them lengthwise into quarters, ensuring each piece has a flat side.
- In a large bowl, combine extra virgin olive oil, minced garlic, smoked paprika, cumin, chili, parsley, and a pinch of salt to create a marinade.
- Add the carrot pieces to the bowl and toss them until they are thoroughly coated with the marinade.
- Sprinkle a layer of freshly grated parmesan cheese onto a non-stick baking sheet or oven dish.
- Press the flat side of each carrot piece into the remaining grated parmesan cheese and place them cheese side down on the baking sheet.
- Position the carrots close together in a single layer with no spaces in between and roast for 20-25 minutes or until fork-tender.
- Once done, immediately flip the carrots using a spatula to reveal the crispy parmesan crust, and serve.
Ingredients
- 6 medium-large carrots (approximately 700 grams)
- 70 grams of freshly grated parmesan cheese (Parmigiano Reggiano)
- 2 tablespoons of extra virgin olive oil
- 2 large garlic cloves, minced or grated
- 2 teaspoons of smoked paprika
- 1 teaspoon of cumin powder
- ½ teaspoon of chili powder or red pepper flakes (adjust to taste)
- A handful of fresh parsley, finely chopped
- A pinch of sea salt
Nutritional Values
Calories: 117kcal | Carbohydrates: 7g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 240mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10720IU | Vitamin C: 5mg | Calcium: 166mg | Iron: 1mg
FAQ
- What can I serve with Crispy Parmesan Carrots?
- Crispy Parmesan Carrots pair wonderfully with a variety of proteins and side dishes. Consider serving them alongside crispy tofu, teriyaki salmon, cauliflower steaks, or chicken. They also complement salads like a chopped Greek salad or hearty dishes such as mushroom pea risotto.
- Why do roasted carrots taste so good?
- Roasting carrots brings out their natural sweetness as they soften and caramelize in the oven. This flavor profile is enhanced by the crispy parmesan crust, creating a delicious combination that is both sweet and savory.
- Is it necessary to peel carrots before roasting them?
- Peeling carrots is not required as the skin is edible. If you choose not to peel them, ensure you wash and scrub them thoroughly. Unpeeled carrots with thin skins can add a bit of texture and flavor to the dish.
- Can I use other vegetables with this recipe?
- Absolutely! The method used for Crispy Parmesan Carrots can be applied to a variety of vegetables. Try it with brussels sprouts, eggplants, sweet potatoes, or even broccoli for a cheesy, crispy crust.
- How should I store and reheat leftover Parmesan Carrots?
- Store any leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, pop them in the oven or air fryer for a few minutes to regain their crispiness.
Tips
- Ensure to buy carrots that are of similar length. This will make it easier to slice them evenly, allowing for consistent cooking and easier arranging on the baking sheet.
- Always freshly grate your parmesan cheese. Using a block of Parmigiano Reggiano and grating it yourself will provide a richer flavor and better texture compared to pre-grated cheese.
- Use a non-stick oven dish or line your baking sheet with parchment paper to prevent the parmesan crust from sticking. This will help preserve the crispiness of the carrots.
- Remove the carrots from the oven tray immediately after baking. As they cool, the parmesan cheese can harden and stick to the dish, making it difficult to remove them without losing the crust.
Equipment
- Non-stick oven dish or baking sheet – Essential for ensuring the parmesan crust does not stick and remains crispy.
- Spatula – Useful for flipping the carrots without breaking the parmesan crust.
- Grater – Necessary for grating the Parmigiano Reggiano cheese if you don’t already have one at home.
