Crispy Parmesan Carrots Recipe

Crispy Parmesan Carrots — A delicious side dish, where the natural sweetness from the carrots meets the savory flavor of parmesan cheese. They are really easy to make, and they’re such a good way to add a little something extra to just about any meal! And for the lazier days (or, ahem, if you’re short on time), you can even make them in an air fryer!

Now think of the best plate of veggies you’ve ever had – I’ll bet they were golden brown, nice n’ crispy. These crunchy carrots spiced with chili flakes and a little basil, baked ‘til crisp on the bottom, topped with parmesan, each a simple veggie appetizer the whole fam will absolutely adore!

Ingredients:

• Carrots: The star of the show, adding natural sweetness and a dense texture that bakes or fries to tender on the inside and crisp on the outside.

• Seasonings: Make the dish taste better overall, balanced between the sweetness of the carrots and the savory and aromatic notes. They might be seasoned simply with salt, black pepper, garlic powder, or paprika, as the dish calls for.
• Fresh Rosemary: Adds a fragrant, earthy and slightly piney flavor that enhances the sweetness of the carrots and richness of the Parmesan.
• Parmesan Cheese: Creates golden crust while baked or roasted.

How To Cook Crispy Parmesan Carrot ?

Step 1:

Preheat your oven to 200°C (or 400°F, if that’s your thing). Gotta make sure it’s nice and hot so the cheese gets all crispy and golden....

Step 2:

Grab your carrots. If they’re small, simply halve them lengthwise. But if, say, they’re those big chunky ones, you might want to quarter them so they cook through evenly. I mean, no one wants half-burnt, half-raw carrots?

Step 3:

You are going to want to add a generous pour of olive oil, a couple of cloves of minced garlic (never can be too much garlic!!), a healthy pinch of smoked paprika, a pinch of chili flakes if you want it spicy, black pepper, Italian herbs, fresh parsley, and sea salt in a big bowl. Mix it all up until it looks nice and combined. And if you’re feelin’ fancy about it, a tiny drizzle of honey is nice in there too… Just sayin’.

Step 4:

toss those carrots sticks into a bowl & mix them goodly. make sure each piece is fully coated.

Things To Keep in Mind While Cooking:

1. Choose the Right Ingredients:
   Use ripe persimmons (Fuyu for firm texture, Hachiya for a soft and sweet pulp).
   Pick fresh, sweet carrots for a naturally vibrant flavor.
2. Balance the Sweetness:
   Persimmons are naturally sweet, so adjust additional sugar or sweeteners accordingly.
   If using spices (like cinnamon or nutmeg), add gradually to enhance flavor without overpowering.
3. Cooking Tips:
   If making a purée or mash, steam or roast the carrots for a richer taste.
   For desserts, blend persimmon pulp smoothly before mixing.

If You Like this recipe, do checkout our BACON WRAPPED TENDERLOIN RECIPE