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
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