Crispy Parmesan Carrots (Print version)
Golden roasted carrot sticks with savory Parmesan crust
# 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
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Garnish
09 - 1 tbsp chopped fresh parsley
# Cooking steps:
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.
# Tips from flavorandfeast:
01 -
- The way the sweetness of carrots meets salty Parmesan is pure magic
- They disappear faster than any other vegetable dish I serve
02 -
- The single layer arrangement is non negotiable for achieving maximum crispiness
- Letting them cool slightly on the pan helps the crust set and become even crunchier
03 -
- Room temperature carrots roast more evenly than cold ones from the fridge
- Leftovers reheat surprisingly well in a toaster oven at 375°F for about 10 minutes