Empty My Fridge
Best Carrots Ever
Ingredients
- Carrot6
- Parmesan cheese · grated70 g
- Extra virgin olive oil2 tbsp
- Garlic · minced grated2
- Smoked paprika2 tsp
- Cumin · powder1 tsp
- Chili powder or red pepper flakes½ tsp
- Parsley · finely chopped
- Salt
Instructions
- Preheat the oven to 200°C (400°F).
- Peel the carrots, cut them in half lengthways, then halve again so each piece has a flat side.
- In a large bowl, mix the olive oil, grated garlic, paprika, cumin, chilli, parsley and a pinch of salt to make a marinade.
- Add the carrots and toss until fully coated.
- Sprinkle a handful of the grated parmesan over a non-stick oven dish or baking sheet.
- Dip the flat side of each carrot in the remaining parmesan and place it cheese-side down on the sheet, in one even layer with no gaps.
- Roast for 20–25 minutes, depending on your oven, until fork tender when checked with a toothpick or fork.
- Remove from the oven and immediately flip the carrots with a spatula to reveal the crispy parmesan crust.
Summarized from Cooking With Ayeh's video. Watch it for the details.
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