Parmesan carrots are a simple yet delicious recipe. I had quite a few carrots to use up and, remembering my beloved parmesan potatoes, I wanted to replicate the recipe using carrots as the vegetable. They turned out to be a real delight! Parmesan carrots are prepared in 10 minutes and then into the oven, you don’t even need to blanch them first, and they cook in no time. They are great as an appetizer, side dish, or vegetarian main course, made this way they will be liked by both adults and children, they are golden, soft, and crunchy at the same time, very tasty!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.65 lbs carrots
- 3.5 oz grated parmesan
- 3.5 oz extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste aromatic herbs
Steps
● Parmesan carrots are super easy and quick, first clean the carrots, peel them, cut them in half if they are long, and then cut each half into two parts lengthwise.
● In a small bowl, put the extra virgin olive oil, herbs/spices to taste, black pepper, and mix, then add the carrots, salt, and mix everything together.
● Brush some of the carrot oil on the base of a non-stick baking tray, add the grated parmesan and distribute it over the entire surface.
● Arrange the carrots on top of the cheese, with the cut side facing down. Pour the remaining oil over the vegetables and bake the parmesan carrots in a preheated oven at 392°F for 20-25 minutes until they are golden.
Notes:
Parmesan carrots can be stored at room temperature for a few hours or in the fridge for a couple of days.
Other carrot recipes HERE
