Ingredients
- 8 medium carrots
- 1 to 2 tablespoons olive oil
- 1½ cups shredded parmesan cheese
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
- Onion powder to taste
- Optional: chopped fresh rosemary
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash, peel, and cut carrots into 1-inch pieces, then slice them lengthwise.
- Place carrots in a bowl, drizzle with olive oil, and season with salt, pepper, garlic powder, and onion powder. Toss to coat evenly.
- Spread about 1¼ cups of parmesan cheese evenly on the prepared baking sheet.
- Arrange carrots flat-side down on top of the cheese layer without overlapping.
- Sprinkle remaining parmesan cheese over the carrots.
- Bake for 20–30 minutes until carrots are tender and cheese is golden and crispy.
- Remove from oven, let cool slightly, then carefully separate and serve.
Notes
- Use freshly shredded parmesan for best crispiness.
- Do not overcrowd the pan to ensure even roasting.
- Place carrots flat-side down for optimal caramelization.
- Monitor closely near the end to prevent cheese from burning.
- Let cool slightly before removing to allow cheese to crisp up fully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
