Carrots are another Fall produce food that we enjoy all throughout the colder months. Most people are familiar with the bright orange version of this root vegetable, but there are also heirloom cultivars that are purple, black, red, white, and yellow. All of the carrots we consume are domesticated forms of the wild carrot, Daucus carota, otherwise known as Queen Anne’s lace. This plant is a native of Europe and Southwestern Asia. While the stems and leaves are also edible, the taproot is the main attraction in the culinary world. The domesticated carrot was selectively bred to have an enlarged and less woody-textured taproot, making it more palatable for eating.
Roasting carrots brings out the naturally sweet flavors of this vegetable. For this recipe, they are roasted on a bed of salty Parmesan cheese. The Parmesan cheese creates a beautiful crust when baked that seasons the carrots and creates a delightfully salty and crispy edge to the vegetable. A brief cooling period after the carrots are removed from the oven hardens the cheese crust and makes it crispier. Sweet, salty, and crispy all-in-one is delicious!
Parmesan Crusted Carrots
Parmesan Crusted Carrots (adapted from thekitchn.com) Total Time Required: 40 minutes, Prep Time: 15 minutes, Cook Time: 20 minutes, Makes: 4 to 6 servings
Ingredients:
- 3 ounces Parmesan cheese, grated
- 1 pound medium carrots
- 1 sprig fresh rosemary
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- chopped fresh parsley, for garnish
Directions:
Arrange a rack in the middle of the oven and preheat the oven to 425°F. Meanwhile, line a rimmed baking sheet with parchment paper. Spread the finely grated Parmesan cheese in an even layer on the baking sheet.
Spread the grated Parmesan in an even layer on the baking sheet.
Peel the carrots and trim the ends. Halve them crosswise, then halve or quarter each piece lengthwise so they are all about the same size. Place them in a large bowl. Pick the leaves from the rosemary sprig and finely chop them. Add 1-1/2 teaspoons of chopped fresh rosemary to the bowl. Add the olive oil, dried oregano, kosher salt, and black pepper to the bowl. Toss until the carrots are evenly coated.
Prep the carrots and toss them with the chopped rosemary and seasonings.
Arrange the carrots cut side down in a single layer on the cheese, spacing them evenly apart.
Arrange the carrots on the cheese, spacing them evenly.
Roast the carrots until most of the cheese is dark golden-brown and the carrots are tender, about 15 to 20 minutes total, rotating the baking sheet halfway through. Let the carrots cool for 2 to 3 minutes on the baking sheet. Transfer the Parmesan-crusted carrots to a bowl and garnish with freshly chopped parsley leaves, if desired.
So colorful!
Serve immediately.
These are delicious!
This sweet-and-salty side dish is a wonderful complement to any protein! ~Linda
Parmesan Crusted Carrots (adapted from thekitchn.com) Total Time Required: 40 minutes, Prep Time: 15 minutes, Cook Time: 20 minutes, Makes: 4 to 6 servings
Ingredients:
- 3 ounces Parmesan cheese, finely grated
- 1 pound medium carrots
- 1 sprig fresh rosemary
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- chopped fresh parsley leaves, for garnish
Directions:
Arrange a rack in the middle of the oven and preheat the oven to 425°F. Meanwhile, line a rimmed baking sheet with parchment paper. Spread the grated Parmesan cheese in an even layer on the baking sheet.
Peel the carrots and trim the ends. Halve them crosswise, then halve or quarter each piece lengthwise so they are all about the same size. Place them in a large bowl. Pick the leaves from the rosemary sprig and finely chop them. Add 1-1/2 teaspoons of chopped fresh rosemary to the bowl. Add the olive oil, dried oregano, kosher salt, and black pepper to the bowl. Toss until the carrots are evenly coated.
Arrange the carrots cut side down in a single layer on the cheese, spacing them evenly apart.
Roast the carrots until most of the cheese is dark golden-brown and the carrots are tender, about 15 to 20 minutes total, rotating the baking sheet halfway through. Let the carrots cool for 2 to 3 minutes on the baking sheet. Transfer the Parmesan-crusted carrots to a bowl and garnish with freshly chopped parsley leaves, if desired, and serve.