Description
Crunchy roasted carrots coated with salty Parmesan cheese, served alongside a vibrant and tangy salsa verde for a deliciously fresh side dish.
Ingredients
Scale
- 1 lb carrots, peeled and cut into sticks
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- For the salsa verde:
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1 garlic clove
- 1 tbsp capers, drained
- 2 tbsp lemon juice
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Toss carrot sticks with olive oil, salt, and pepper on a baking sheet.
- Roast for 20–25 minutes, turning halfway, until carrots are tender but still crisp and lightly caramelized.
- While carrots roast, prepare the salsa verde: In a food processor, combine parsley, cilantro, garlic, capers, and lemon juice.
- Pulse to chop, then slowly stream in olive oil until the sauce is smooth but still slightly chunky. Season with salt and pepper.
- Remove carrots from oven, toss with Parmesan cheese while still warm.
- Serve the Parmesan carrots alongside or drizzled with salsa verde.
Notes
- Use fresh herbs for the most vibrant salsa verde flavor.
- Capers add a nice briny punch; you can substitute with green olives if preferred.
- These carrots also taste great chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 6g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg