Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
10 minutes

Yield: 4

Ingredients:

1 pound carrots, peeled and cut into 1/4-inch-thick sticks
2 tablespoons extra-virgin olive oil
1/2 cup finely grated Parmigiano-Reggiano cheese
Coarse salt and freshly ground pepper

 

ROASTED CARROTS WITH CARROT-TOP PESTO

The Case Against Baby Carrots

Brown Butter Baby Carrots

Instructions:

Preheat oven to 425ºF. Toss together carrots, oil, and cheese in a large bowl until evenly coated; season with salt and pepper.
Arrange in a single layer on two rimmed baking sheets. Bake, rotating sheets and tossing carrots halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately.

Recipe Adopted from ohmyveggies.com

Broccoli and Carrot Stir Fry

Mushroom Soup With Carrot

 

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May 8, 2017