Description
Crispy, golden Parmesan-coated carrots served with a fresh and zesty salsa verde. A simple yet elegant side dish that combines sweet roasted carrots, nutty cheese, and bright herbal flavors for an irresistible bite.
Ingredients
Scale
- 1 pound carrots, peeled and cut into thick sticks
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley (for sauce)
- 1 tablespoon lemon juice
- 1/4 cup olive oil (for sauce)
- 1 garlic clove
- 1 tablespoon capers
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the carrot sticks with olive oil, garlic powder, salt, and pepper in a large bowl.
- Coat the carrots evenly with grated Parmesan.
- Arrange carrots on the baking sheet, spacing them out for even cooking.
- Roast for 20–25 minutes, flipping halfway through, until golden and crisp.
- Meanwhile, blend basil, parsley, lemon juice, olive oil, garlic, and capers into a smooth salsa verde.
- Serve the hot carrots drizzled with salsa verde and sprinkled with parsley.
Notes
- Use freshly grated Parmesan for the crispiest crust.
- Do not overcrowd the baking sheet for best browning.
- Salsa verde can be made up to 3 days ahead and stored in the fridge.
- Reheat leftover carrots in the oven for 5–8 minutes to restore crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: parmesan carrots, roasted carrots, salsa verde, vegetarian side dish, crispy carrots