RecipeCrispy Carrot Parmesan
- Calories: 80
- Protein: 6 g
- Total Fat: 4 g
- Unsaturated Fat: 1.5 g
- Saturated Fat: 2.5 g
- Cholesterol: 10 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 2 g
- Total Sugar: 3 g
- Natural Sugar: 3 g
- Added Sugar: 0 g
- Sodium: 190 mg
Crispy carrots are a sweet veggie that most kids and adults enjoy plain, with a dip like hummus or salsa, roasted or sautéed. But adding cheese increases the irresistibility factor significantly. Parm lends a bold, savory, umami flavor that perfectly complements the natural sweetness of carrots. It makes a great quick snack or scrumptious side. Give this recipe a try—I guarantee it will be a crowd-pleaser.
- Prep time
- Total Time
• 4 medium carrots
• 1¼ to 1½ cups grated Parmesan cheese, divided
• Smoky paprika and ground pepper to taste
Preheat oven to 400˚. Line a baking sheet with parchment paper and set aside.
Peel the carrots into a bowl, creating a large pile of carrot shreds until you’re left with just the inner stems. Discard stems. Using a clean kitchen towel or layered stack of paper towels, press down on the shreds to remove as much moisture as possible. Toss them a few times throughout the process so you drain the underneath shreds as well.
Sprinkle 1 cup Parmesan evenly over the lined baking sheet to coat the parchment paper. Add the carrot shreds on top of the cheese, distributing them equally. Mist the tops of the carrots with oil spray (hold the bottle high so you don’t get a Parmesan dust storm) and sprinkle the remaining Parmesan on top, along with smoky paprika. Cook in the oven for 18 to 20 minutes until browned and crispy. (The burnt parts are delish; don’t be alarmed by some deep browning!).
Let slightly cool. Break into pieces and enjoy!
Try my Zucchini Parmesan Crisps.
