This direction is one of my dearie shipway to eat carrots. Roasting them with the olive oil, cheese, and garlic turns an unremarkable carrot into something incomparable. You can travel any carrot-haters into carrot-lovers with this instruction. Seriously.
They are that advantage. Whenever I accomplish a slew of these cooked parmesan carrots, I make myself snacking on them the death of the dark. I'm informing you if you haven't e'er proven roasted carrots, you necessary to. These hit a eager lateral ply to any repast! They would also be a city increase to your Thanksgiving schedule.
INGREDIENTS
- 4-5 cups peeled and sliced or baby carrots
- 1/4 cup olive oil
- 4 cloves 2 teaspoons minced garlic
- 3 Tablespoons grated parmesan cheese
- 1 to 2 Tablespoons panko bread crumbs
- 3/4 teaspoon kosher salt more to taste
- 1/4 teaspoon ground black pepper more to taste
- Chopped parsley
INSTRUCTIONS
- Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.
- Place the olive oil, garlic, parmesan, bread crumbs, salt and pepper in a large zip top bag. Add the carrots and shake until they are well coated. Then spread out onto the prepared baking sheet.
- Bake for 20 – 25 minutes, or until tender. Toss with a spatula half way through.
- Remove from oven and serve immediately. Top with fresh parsley if desired.
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