Ingredients
Method
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- Cut carrots crosswise into 2-inch sections, then slice each section in half lengthwise.
- In a large bowl, combine olive oil, salt, garlic, onion powder, red pepper flakes, and rosemary; mix well. Add carrots and toss to coat.
- Sprinkle 1 ½ cups of parmesan cheese over the parchment-lined sheet pan, covering an area large enough for the carrots.
- Place each carrot onto the parmesan-coated pan, cut side down, avoiding gaps.
- Sprinkle the remaining parmesan cheese on top of the carrots.
- Bake for 30-35 minutes, or until carrots are easily pierced with a knife.
- Serve warm.
Nutrition
Notes
Ingredient Swap: I've found that Pecorino Romano cheese works wonderfully here if you're looking for a sharper, saltier crust than Parmesan provides, which I sometimes prefer for a