Who doesn’t love Parmesan garlic potatoes? Here is a healthier version, made with carrots! These crispy Parmesan garlic carrots are an amazing appetizer and an even better side dish that the whole family will love.
Start by grating your Parmesan if you didn’t buy it pre-grated. I prefer to buy cheese in blocks and grate it myself. It’s a better value, and I think the cheese melts better than the kind that’s pre-grated. To a bowl, mix your spices, olive oil and cheese. Mix and set aside.
Next, cut your carrots into thirds, then in half again. Toss the carrots in the mixture and mix well until the carrots are completely coated.
With the remaining Parmesan cheese, dip each carrot, on the flat side, in the cheese. Lay them flat on the baking sheet. Do this with all of the carrots. For extra crispy carrots, give them some room between them.
Bake the carrots at 425 for about 25 minutes. If you want them extra crispy, broil them for the last 3-5 minutes or so.
Scrape them off of the pan leaving the crispy cheese on them. Serve them as a side dish or as an appetizer. Dip the crispy Parmesan garlic carrots in your favorite dipping sauce. I would use my mom’s homemade buttermilk ranch!
Crispy Parmesan Garlic Carrots
- 1 Bowl
- 1 Sheet Pan
- 1 grater
- 1 Knife
- 1 Garlic Press
- 8 Whole carrots
- 4 Cloves garlic
- 4 Tbsp olive oil
- 1.5 Cups grated Parmesan cheese
- 1 Tsp salt
- 1/2 Tsp onion powder
- 1/2 Tsp smoked paprika
- 1/ Tsp ground black pepper
- Preheat oven to 425 degreesPeel carrots and cut them into thirds, then in half the long way creating one flat side.Into a bowl, mix your olive oil, seasoning and 1/2 cup of parmesan cheese. Add your carrots and toss until thoroughly combined. Dip the flat side of the carrot into the remaining parmesan cheese and lay flat on a sheet pan. Do this with the remaining carrots. For extra crispy carrots, space out the carrots so they aren’t right next to other.Bake for about 25 minutes until he carrots are tender and the Parmesan is crispy.