Description
A simple, tasty way to turn plain carrots into a crunchy, caramelized side. Boil the rounds until just tender, press them flat, dress with oil and seasonings, then roast until the edges turn golden and crisp.
Ingredients
Scale
- 1 pound carrots, peeled and cut into thick slices
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, finely chopped, for finishing
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or a silicone mat.
- Place the carrot slices in a pot of salted water and simmer for 10–12 minutes, or until you can pierce them easily with a fork. Drain and let them cool briefly.
- Arrange the cooked rounds on the prepared sheet pan in a single layer. Using the base of a glass or a measuring cup, gently press each carrot until it flattens to about half its original thickness.
- Drizzle the flattened carrots with the olive oil, then sprinkle evenly with garlic powder, smoked paprika, salt, and pepper. Scatter the grated Parmesan over the tops.
- Roast in the oven for 20–25 minutes, turning once halfway through, until the carrots develop browned, crispy edges and a deep golden color.
- Remove from the oven, sprinkle with chopped parsley, and serve immediately for best crunch.
Notes
Quick tip: spread the carrots out with space between them so they crisp instead of steaming.