Garlic-Parmesan Roasted Carrots

Give the carrots a head start in the oven before adding garlic and cheese so the topping browns later.

Ingredients

• 1 lb medium carrots, trimmed and halved lengthwise
• 2 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/4 cup grated Parmesan
• 2 garlic cloves, minced

Instructions

1. Heat the oven and season. Set the oven to 425°F. Put the carrots on a rimmed baking sheet lined with parchment rated for that temperature. Coat with oil, salt and pepper, then spread them out.
2. Roast in two stages. Bake for 10 minutes. Turn the carrots and distribute the garlic and Parmesan over them. Return to the oven for about 10 minutes, until a fork enters the thickest pieces easily and the cheese has melted.
3. Serve. Lift the carrots off the tray with any browned cheese. If unusually thick carrots remain firm, allow a little more time and watch the garlic closely.

Notes

• Choose similarly sized carrots for even cooking.
• Parmesan contains milk and may use animal rennet; select suitable cheese for a vegetarian diet.
• Source nutrition figures were not recalculated for this adaptation, so no nutrition numbers are presented.

Storage

Refrigerate leftovers in shallow covered containers at 40°F or below within 2 hours of cooking or preparation, or within 1 hour when the surroundings exceed 90°F. Use within 3-4 days. Reheat to 165°F throughout, adding a little water or the recipe liquid if needed; use a thermometer rather than time alone. Freezing is possible but produces softer carrots and a less crisp topping.

USDA cooling, storage and reheating guidance.

Attribution

Adapted from EatingWell.

These directions are independently written for a personal recipe collection. They are not the credited creator's text or endorsement, and no claim of physical recipe testing or additional reuse license is made.