They're crispy, cheesy, and made for dipping in ranch dressing.
– 40 "fat" baby carrots (about 1 pound) – 2 1/2 tablespoons olive oil – 1/4 teaspoon fine salt
– 1/2 teaspoon garlic powder – 1/2 teaspoon grated nutmeg, optional – 3/4 cup grated parmesan cheese (1 1/2 to 2 cups, if freshly grated)
1/4 cup finely chopped fresh Italian flat-leaf parsley, for garnish
Assemble the components. Turn the oven on to 400 degrees Fahrenheit and place parchment paper on a baking pan.
Steam 40 "fat" baby carrots (approximately 1 pound) for 10 to 12 minutes, or until the centers are tender enough to cut with a knife.
Arrange the carrots in a single layer, leaving approximately 1 inch between each carrot, on the baking sheet that has been prepped. Next, crush them using the base of a tumbler or sizable glass until they reach a thickness of around 1/4 inch.
Pour 2 1/2 tablespoons olive oil over the carrots and, if desired, evenly sprinkle with 1/4 teaspoon fine salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon grated nutmeg.
Pour 2 1/2 tablespoons olive oil over the carrots and, if desired, evenly sprinkle with 1/4 teaspoon fine salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon grated nutmeg.
Evenly sprinkle 3/4 cup (or 1 1/2 cups, if freshly grated) of grated parmesan cheese—roughly 3/4 to 1 teaspoon per carrot—over them.
The seasoned carrots should be roasted for about twenty-five minutes, or until the parmesan has gone golden brown and the edges are crispy.
Take out of the oven, sprinkle with the parsley right away, and serve.
Today's horoscope: May 6, 2024