The BAKED CARROT STICKS are a super easy side dish that you can prepare in just a few minutes and will surely surprise you.
The carrots, baked in the oven, will become sweet, while the breadcrumbs and Parmesan will add crunchiness. The rosemary, finally, will give the touch that makes the difference.
P.s: with this method I can even get my son to eat carrots (miracle!). Try it with your kids and let me know if it works for you too 😉
Just follow me in the preparation, you already have all the ingredients, right?
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make BAKED CARROT STICKS
- 1 lb carrots
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 2 tablespoons Parmesan cheese
- 2 tablespoons breadcrumbs
- 2 sprigs rosemary
- to taste pepper (optional)
- 1 tablespoon cornmeal (optional) (for extra crunchiness)
Tools to make BAKED CARROT STICKS
- 1 Baking sheet
Preparation of BAKED CARROT STICKS
1. Remove the ends of the carrots with a knife.
Use a vegetable peeler to peel the carrots.
Cut each carrot in half, then cut each half into four lengthwise pieces.
2. Place the sticks in a large bowl, then add the oil and mix, preferably with your hands; this way the oil will distribute more evenly over the carrots.
Now add the salt (and optional pepper), then the Parmesan and the breadcrumbs.
Mix very well to evenly distribute all the ingredients.
3. Finally, add the needles of about two sprigs of rosemary.
Mix, then distribute your carrot sticks on a baking sheet lined with parchment paper.
Sprinkle (if you have it at home) the carrots with about a tablespoon of cornmeal, add another drizzle of oil, and put in the preheated static oven at 356°F for 30-35 minutes (or convection oven at 338°F for the same time) or until the desired golden brown.
4. Your BAKED CARROT STICKS are ready!
Serve them immediately and taste how delicious they are 🙂
Tips and Variations
– These tasty baked carrot sticks can be prepared a little in advance; they are indeed very good even cold, but I recommend eating them within a few hours because if stored in the fridge, they might lose their crunchiness.
– I like them a lot with only rosemary, but if you want, you can also add, for example, some oregano.
Here is the link to my HERE page with all my MAIN DISHES, so you can choose what to pair with the carrot sticks 😉
