Parmesan Crusted Carrots (The Viral Recipe!)
Recipe video below. These Parmesan-crusted carrots are a spin on my Parmesan brussels recipe that went viral a few years ago. When I serve them for dinner, there are never any leftovers. I've also served them as an appetizer with a side of sriracha mayo.
Ingredients
- 1 lb medium carrots, sliced into ½ inch rounds
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ cup finely grated Parmesan cheese, divided
- 1 tablespoon hot honey, optional
Instructions
- Place an oven rack in the middle of your oven, preheat it to 425 degrees Fahrenheit, and line a baking sheet with parchment paper. Cut the carrots into ½-inch rounds and place them into a medium-sized bowl.1 lb medium carrots
- Add the olive oil, garlic powder, onion powder, Italian seasoning, paprika, salt, pepper, and ¼ cup of the parmesan cheese and toss to coat well.1 tablespoon olive oil, ½ teaspoon garlic powder
- Sprinkle the remaining ½ cup of Parmesan cheese onto a baking sheet. Arrange the carrot rounds on the baking sheet so they cover the Parmesan cheese and do not overlap. Sprinkle any Parmesan cheese left on the sides over the carrots.
- Roast for 20-25 minutes, until the carrots are tender and the cheese has melted. Let them cool for a few minutes, and then flip them over to reveal the parmesan crust. Drizzle with hot honey.1 tablespoon hot honey
Notes
Parmesan: When grating the Parmesan, use the small holes on your box grater or a microplane. And remember that pre-grated cheeses are coated in cellulose, which prevents them from melting correctly. It's always best to use fresh Parmesan cheese.
Carrots: I like to cut them into rounds to maximize the carrot-to-parmesan ratio, but you can cut them into strips as well. You can even use baby carrots and cut them in half.
Hot honey: A little drizzle of spicy honey complements the carrots' natural sweetness and adds a hint of heat - it's delicious. Make my hot honey recipe or pick up a jar from the store.
Dip: The dip you see in some of the pictures is garlic mayo, and it goes really well with these carrots. To make it, mix ½ cup mayo with 1 finely minced garlic clove, ½ teaspoon garlic powder, ½ teaspoon onion powder, a dash of salt, and apple cider vinegar. You'll want to let this dip rest for at least 15 minutes so that the spices don't taste gritty.
Tip: Check the carrots after 20 minutes. If they are browning too much but not tender enough, move them to a lower rack in your oven for the last 5 minutes.
Serving: 1 = ¼ of the recipe, Calories: 151kcal, Carbohydrates: 11g, Protein: 8g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 13mg, Sodium: 669mg, Potassium: 380mg, Fiber: 3g, Sugar: 6g, Vitamin A: 19091IU, Vitamin C: 7mg, Calcium: 260mg, Iron: 1mg