Crispy Parmesan Carrots (Printable)

Golden roasted carrots with crispy Parmesan coating for a savory crunch

# What goes in:

→ Vegetables

01 - 1 lb carrots, peeled and cut into sticks

→ Parmesan Crust

02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup panko or gluten-free breadcrumbs
04 - 2 tbsp olive oil
05 - 1 tsp garlic powder
06 - 1 tsp dried Italian herbs (oregano, thyme, basil)
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Garnish (optional)

09 - 1 tbsp chopped fresh parsley

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil until evenly coated.
03 - In another bowl, mix Parmesan, breadcrumbs, garlic powder, herbs, salt, and pepper.
04 - Add coated carrots to the cheese mixture and toss or roll until well covered.
05 - Spread carrots in a single layer on the prepared baking sheet.
06 - Bake for 20–25 minutes, turning once halfway through, until carrots are golden and crispy.
07 - Remove from oven. Garnish with fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between the sweet tender carrot inside and that salty crispy cheese exterior will make you forget you are eating vegetables
  • My niece who literally hates carrots asked for seconds and then requested them for her birthday dinner
02 -
  • Do not skip the flip halfway through cooking or you will end up with one soggy side and one burnt side instead of even crispy perfection
  • Room temperature carrots roast more evenly than cold ones straight from the fridge so let them sit out while you preheat the oven
03 -
  • Use the coarse side of your box grater for the Parmesan to create shreds that actually stick to the carrots
  • Let them rest on the baking sheet for 2 minutes after removing from the oven so the coating sets up and gets extra crispy

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