Parmesan Roasted Carrots Food

ROASTED PARMESAN-GARLIC CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
• Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

GARLIC PARMESAN ROASTED CARROTS

Steps:

• Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.
• Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula half way through.
• Remove from oven and serve immediately. Top with fresh parsley if desired.

PARMESAN ROASTED CARROTS

Steps:

• In a small bowl, combine the first six ingredients. Transfer to a baking sheet coated with cooking spray. , Bake at 425° for 10-15 minutes or until golden brown. Sprinkle with Parmesan cheese. Serve immediately.

ROASTED PARMESAN CARROTS

Steps:

• Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x1-in. baking pan., Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.

PARMESAN ROASTED CARROTS

Steps:

• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper or silicon baking mat. Set aside.
• Cut the ends off of carrots, then slice into roughly 2-3 inch long pieces. If carrots are particularly thick, you can slice in half lengthwise as well.
• Add olive oil, garlic paste, parsley, balsamic vinegar, salt and pepper to a medium to large mixing bowl. Whisk to combine.
• Add carrots and stir until each carrot is coated.
• Add cheese and stir again until coated.
• Transfer carrots to prepared baking sheet and arrange in a single layer, trying to make sure they aren't touching each other too much, or they'll end up sort of steaming instead of roasting.
• Bake 20-25 minutes, stirring after about 12-15 minutes, until carrots are fork tender.
• We like to sprinkle some additional Parmesan cheese and minced parsley on top before serving.

PARMESAN CRUSTED BABY CARROTS

Steps:

• Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
• Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
• Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

ITALIAN PARMESAN ROASTED CARROTS

Steps:

• Preheat oven to 450 degrees.
• Line a shallow baking pan with foil, set aside.
• Cut carrots into 1 1/2 inch thick slices; if the carrots are thick you might want to cut in half lenghtwise before slicing to promote even roasting.
• Place the cut carrots on prepared pan, toss with 2 tablespoons of the dressing.
• Cover with foil and bake for 20 minutes.
• Remove foil, stir and continue to bake an additional 20 to 25 minutes or until carrots are crisp-tender, stirring occasionally.
• Just before serving, toss with remaining dressing and cheese.