Parmesan Crusted Carrots
Ingredients
- ¾ cup Parmesan cheese, freshly grated, packed or 1 cup store-bought, grated
- 5 – 6 medium carrots
- 1 sprig fresh rosemary or ¾ tsp. dried rosemary
- 1 tbsp. olive oil
- ½ tsp. dried oregano
- ¼ tsp. kosher salt
- ⅛ tsp. black pepper, freshly ground
- Fresh parsley leaves, chopped, for garnish
Instructions
- Arrange a rack in the middle of the oven and pre-heat the oven to 425°F.
- Line a rimmed baking sheet with parchment paper.
- Using the smallest holes of a box grater, finely grate ¾ packed cup Parmesan cheese or measure out 1 cup store-bought grated.
- Transfer to the baking sheet and spread into an even layer.
- Peel 1 the carrots and trim the ends; halve crosswise, then halve or quarter each piece lengthwise so they are all about the same size; place in a large bowl.
- Pick the leaves from 1 fresh rosemary sprig and finely chop until you have 1-½ teaspoons or measure out ¾ tsp. dried rosemary; add to the bowl.
- Add 1 tablespoon olive oil, ½ teaspoon dried oregano, ¼ teaspoon kosher salt and ⅛ teaspoon black pepper.
- Toss until the carrots are evenly coated.
- Arrange the carrots, cut-side down, in a single layer on the cheese, spacing them evenly apart.
- Place in the pre-heated oven and roast until most of the cheese is dark golden-brown and the carrots are tender, rotating the baking sheet as needed; 15 to 20 minutes total.
- Remove from the oven and allow to cool for 2 to 3 minutes.
- Garnish with freshly chopped parsley leaves, if desired, and serve.
Notes
Leftovers can be refrigerated, in an airtight container, for up to 5 days.