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Crispy Parmesan Carrots

Crispy Parmesan Carrots: A Crunchy Delight You’ll Love

Crispy Parmesan Carrots are a delicious, healthy side that transforms simple carrots into a crunchy snack. Perfect for any meal!
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: sides
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 1 pound Carrots Choose uniform-sized carrots for even cooking.
  • 2 tablespoons Olive Oil Adds moisture and enhances crispiness during baking.
For the Seasoning
  • 1.5 cups Parmesan Cheese Creates a crunchy, cheesy crust; can substitute with pecorino romano or asiago.
  • 1 teaspoon Garlic Powder Boosts savory flavor.
  • 1 teaspoon Onion Powder Deepens the umami taste.
  • 0.5 teaspoon Red Pepper Flakes Adjust according to spice preference.
  • 1 teaspoon Rosemary Infuses an aromatic note; thyme can be used as a substitute or omitted.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • mixing bowl
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. Cut the carrots into 2-inch sections and slice each piece in half lengthwise.
  3. In a mixing bowl, combine the carrot pieces with olive oil, salt, garlic powder, onion powder, red pepper flakes, and rosemary. Toss until well-coated.
  4. Sprinkle 1½ cups of Parmesan cheese on the baking sheet. Place the seasoned carrot halves cut side down on top of the cheese, then top with remaining Parmesan.
  5. Bake for 30-35 minutes until golden-brown and crispy.
  6. Allow the carrots to cool for a few minutes before serving warm.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 14gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 320mgPotassium: 470mgFiber: 4gSugar: 3gVitamin A: 18470IUVitamin C: 5mgCalcium: 320mgIron: 1mg

Notes

Ensure carrot pieces are cut uniformly for consistent cooking. Let the carrots cool slightly after baking for the best texture.

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