If there’s one food item that gets a bad rap, it’s carrots.
Plenty of people like raw carrots. Most like them covered in ranch. But very few people actually like cooked carrots.
I don’t know if that’s because they’ve only had cooked carrots (as a side dish) one way in life. You know what I’m talking about: the slimy, soft carrot coins that used to be served with school lunches.
If that’s the only way you’ve ever had cooked carrots, of course you’d hate them.
I’m here to tell you carrots can be better.
Carrots can be good.
They don’t have to be cooked to death like they were when you were in school. They can be crispy, flavorful, and delicious if you just roast them,
Roasting veggies brings out the best flavor from inside of them. You can turn a boring potato into something special. A grotesque Brussels sprout into fine dining. A carrot into an exquisite eating experience.
I love roasted vegetables and carrots are no exception. They are especially delicious when you cover them in garlic and parmesan. This recipe truly elevates the carrot into something special. Save this recipe for the holidays; it will make for a fine side dish with turkey or ham.
Garlic Parmesan Roasted Carrots
A simple roasted carrot recipe with incredible garlic parmesan flavor.
- Preheat oven to 425 degrees. In a small bowl, whisk together oil, salt, pepper, Italian seasoning, garlic, and chives.
- Cut carrots into quarters or chunks. Place on a baking sheat. Drizzle garlic oil mixture on top and toss.
- Sprinkle parmesan cheese on top and toss again.
- Roast for 20-25 minutes or until carrots are tender and cheese is crispy.