Parmesan Garlic Carrots (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Salt and black pepper—add however much you want
02 -
A half teaspoon garlic powder
03 -
Two tablespoons Parmesan, grated
04 -
A pound of carrots, peeled and sliced into chunky pieces
05 -
A quarter teaspoon smoked paprika
06 -
One tablespoon olive oil
→ Garnish
07 -
Chopped fresh parsley
# How to Make It:
01 -
Toss some chopped parsley on top, then dig in while the carrots are hot for the best crunch.
02 -
Pop the carrots in the oven. Roast them for about 20 or 25 minutes. Flip them over once so both sides get crispy and golden.
03 -
Once the carrots are smashed, pour on the olive oil. Then drop on garlic powder, smoked paprika, salt, black pepper and scatter grated Parmesan on everything.
04 -
Lay the carrots on the baking sheet you set up. Push each one down softly with the bottom of a cup or glass so they smush a bit.
05 -
Toss carrot slices into salty boiling water for around 10 to 12 minutes—stop when they're soft but not falling apart. Drain them and let them cool off a little.
06 -
Heat the oven to 425 degrees F (220 C). Cover a baking sheet with parchment so nothing sticks.
# Additional Tips:
01 -
If you want the edges extra crisp, press down on the carrots just enough so they hold together.