Crispy Parmesan Carrots (Printable version)

Golden carrot sticks with a crispy Parmesan crust, roasted until perfectly tender and crunchy.

# Ingredient list:

→ 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 (oregano, thyme, basil)
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Garnish

09 - 1 tbsp chopped fresh parsley

# Directions:

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.

# Expert Tips:

01 -
  • The contrast between tender sweet carrots and salty crunchy coating is addictive
  • They are incredibly easy to make but look and taste impressive
  • Even people who say they do not like vegetables usually ask for seconds
02 -
  • Do not skip the parchment paper because the Parmesan will stick to the baking sheet and become impossible to remove cleanly
  • Turn the carrots halfway through cooking or the bottom will burn while the top stays soft
  • Let them rest for just a minute or two on the pan before serving so the coating sets slightly
03 -
  • Use the finest side of your box grater for the Parmesan so it melts evenly over the carrots
  • If the coating starts browning too quickly, loosely tent the pan with foil for the last few minutes

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