Description
Crispy oven-roasted baby carrots coated in a savory parmesan and herb crust, perfect as a flavorful side dish.
Ingredients
- 1/4 cup unsalted butter, melted
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese
- 1/4 cup panko bread crumbs
- 32 ounces baby carrots
Instructions
- Preheat oven to 400°F (200°C).
- In a 13×9-inch baking dish, combine melted butter, smoked paprika, kosher salt, black pepper, oregano, parsley, Parmesan cheese, and panko breadcrumbs. Mix well to create the crust mixture.
- Evenly arrange the baby carrots in a single layer over the Parmesan mixture in the dish.
- Bake for 35–40 minutes, or until carrots are tender and lightly crisped on top.
- Serve warm and enjoy.
Notes
- For extra crispiness, broil for the last 2–3 minutes of baking.
- Use rainbow carrots for a colorful presentation.
- Can be prepared ahead and reheated in the oven before serving.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
