Crispy Parmesan Carrots (Printable)

Tender carrots coated in crispy Parmesan crust, roasted to golden perfection for a sweet and savory side dish.

# What You'll Need:

→ 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

# 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 a separate bowl, combine Parmesan, breadcrumbs, garlic powder, herbs, salt, and pepper.
04 - Add the oil-coated carrots to the cheese mixture. Toss or roll until thoroughly covered.
05 - Spread carrots in a single layer on the prepared baking sheet.
06 - Bake for 20 to 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 Tips:

01 -
  • The contrast between tender sweet carrot and salty crispy crust hits every craving at once
  • They disappear faster than anything else on the table, every single time
02 -
  • Crowding the pan will steam the carrots instead of roasting them, so work in batches if needed
  • The broiler trick for the last two minutes creates restaurant level crispiness, but watch them like a hawk
03 -
  • A silicone mat works even better than parchment paper for maximum crispy surface area
  • Let the carrots cool for just 2 minutes before serving so the crust sets properly

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