Name: These Crispy Parmesan Carrots Are My New Favorite Side Dish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 pound carrots, peeled and ends trimmed; 1 1/2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Pinch ground cayenne, optional; 1 cup (3 ounces) finely-grated parmesan cheese, divided; Chopped fresh parsley, for serving, optional

Ingredients

4 serv.

1 pound carrots, peeled and ends trimmed
1 1/2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch ground cayenne, optional
1 cup (3 ounces) finely-grated parmesan cheese, divided
Chopped fresh parsley, for serving, optional

Instructions

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1 Line a rimmed baking sheet with parchment paper.
2 Cut the carrots into flat sticks (batons) that are about 2 inches long and 1/4 to 3/8-inch thick, placing them in a large bowl as you go. Add the olive oil, garlic powder, onion powder, salt, pepper, and cayenne, if using, to the carrots in the bowl and toss until evenly coated. Add 2 tablespoons of the grated parmesan cheese and toss until just evenly distributed and clinging to the carrots.
3 Spread the remaining parmesan cheese evenly over the prepared baking sheet. Arrange the carrots, flat sides down, over the parmesan in an even layer. Scrape any remaining oil mixture from the bowl and drizzle over the carrots.
4 Roast until the carrots are fork-tender and the parmesan is melted and deep golden brown, 25 to 30 minutes, rotating the baking sheet halfway through cooking.
5 Remove the baking sheet from the oven and let sit for 5 minutes to allow the parmesan to set into its crisp, snappy texture. If desired, break apart and flip some of the carrots over to reveal the cheesy crust. Sprinkle with the chopped parsley, if using. Serve on the baking sheet or transfer to a serving platter and serve right away. Leftover carrots can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, arrange the leftover carrots cheese side down on a parchment-lined baking sheet and bake at 400°F until hot and the cheese has re-crisped, 5 to 10 minutes. Let sit for 5 minutes, then serve. Love the recipe? Leave us stars and a comment below!