Oven-Baked Crispy Parmesan Carrots
Crunchy carrots tossed in a Calabrian chili and basil marinade, baked until crispy on the bottom with parmesan, are an easy vegetable appetizer the whole family will love!
This is my biggest garden yet, and it’s taught me a lot of things, one being to not underestimate the growth of your tiny carrot seedlings! I planted the seeds (and a mix of already grown seedlings from Organic Harvest) in my garden in early May, and just now have picked them in the first week of August.
Peter Rabbit would be very pleased! We harvested well over 5lbs of carrots, which for my first year of harvesting carrots I’d say was pretty okay. Next year though, we’re planting even more!
Ingredients you’ll need:
- 4 large Carrots, peeled and ends trimmed
- 2 cups packed Freshly Grated Parmesan
- ¼ cup Fresh Basil, chopped
- 2 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Chopped Calabrian Chili Peppers
- ½ tsp. Salt
- ½ tsp. Black Pepper
How to Make Oven-Baked Crispy Parmesan Carrots:
- Preheat oven to 425F.
- Slice the carrots into 2-3 thin strips lengthwise, then chop horizontally into 2-3″ bite-sized pieces.
- Place the sliced carrots in a bowl. Toss with the olive oil, chopped Calabrian chilis, chopped basil, salt, and black pepper.
- Add 1/2 cup grated parmesan to a nonstick baking pan.
- Dip the bottoms of the marinated carrots in the remaining grated parmesan, then place on the baking pan.
- Bake for 15-20 minutes, rotating the pan halfway through baking, until the edges are golden and cheese is crispy. Let rest at least 5 minutes before enjoying!
Cook with me!
Oven-Baked Crispy Parmesan Carrots
PREP TIME: 15 COOK TIME: 25 TOTAL: 30
INGREDIENTS
Servings: 4
- 4 large Carrots, peeled and ends trimmed
- 2 cups packed Freshly Grated Parmesan
- ¼ cup Fresh Basil, chopped
- 2 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Chopped Calabrian Chili Peppers
- ½ tsp. Salt
- ½ tsp. Black Pepper
INSTRUCTIONS
- Preheat oven to 425F.
- On a 9×13” rimmed nonstick baking pan, evenly sprinkle with ¾ cup of the grated parmesan. Set aside.
- Slice each peeled carrot into 2-3 strips lengthwise, about ¼” thick for each strip, then slice each strip into 2-3 pieces. Add to a bowl.
- Add the olive oil, chopped Calabrian chili peppers, salt, and black pepper to the carrots. Toss until well combined.
- Working one carrot at a time, dip the bottoms of each seasoned carrot into the remaining grated parmesan so it has a thick coating of parmesan. Place on the baking pan, leaving at least ½” spacing in-between each.
- After you’ve added all the carrots, sprinkle any remaining parmesan on top.
- Bake for 15-20 minutes, rotating the pan halfway through baking, until the edges are golden and cheese is crispy in the center.
- Carefully tilt the pan sideways to help drain any excess oils after baking, then let the carrots rest in the pan for 5 minutes.
- Remove the parmesan crusted carrots with a spatula to enjoy warm.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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