Parmesan Roasted Carrot Fries

Parmesan Roasted Carrot Fries
Easter is coming up and that has got me thinking about carrots and these parmesan roasted carrot fries are a great way to enjoy carrots! Potato 'french' fries are a staple pretty much everywhere, and with good reason, with that crispy outside and silky smooth inside, they are simply irresistible! Sweet potato fries are becoming more popular these days and carrot fries are just as good! Carrots are pretty easy to turn into fries, you just need to get some large ones, peel them and slice them into sticks before frying them! Of course you can deep fry them, and they are amazing deep fried, but you can also roast them, which keeps them a little lighter. When I roast carrot fries I like to season them with salt and pepper and hit of parmesan cheese adds a huge amount of flavour! In addition to just tasting amazing, the parmesan also melts onto the carrot fries and caramelizes getting all nice and crispy and good making the fries even crispier! Carrots are sweet so I like to serve them with a spicy dipping sauce like chipotle mayo or a gochujang ketchup and they are the perfect side for pretty much any meal, especially an Easter dinner!

Parmesan Roasted Carrot Fries

Parmesan Roasted Carrot Fries

Parmesan Roasted Carrot Fries

Parmesan Roasted Carrot Fries

Parmesan Roasted Carrot Fries

Parmesan Roasted Carrot Fries
Parmesan Roasted Carrot Fries

Parmesan Roasted Carrot Fries

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6

Sweet roasted carrot fries covered with crispy parmesan cheese!


ingredients
  • 2 pounds carrots, peeled and sliced into 1/4 in thick 'fries'
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated
directions
  1. Gently toss the carrot fries in the oil, salt and pepper, sprinkle on the cheese and mix to coat before spreading on them in a single layer on a silicon mat or parchment paper lined baking sheet.
  2. Roast in a a preheated 425F/220C oven until tender and lightly charred, about 16-20 minutes, mixing half way through.

Note: I use a mandolin to easily slice the carrots into fries.
Option: Serve with chipotle mayo! (1/2 cup mayo and 1-2 chipotle chilies in adobe pureed in a food processor with an optional splash of lime juice.)
Nutrition Facts: Calories 119, Fat 5g (Saturated 1g, Trans 0), Cholesterol 6mg, Sodium 233mg, Carbs 14g (Fiber 4g, Sugars 7g), Protein 4g
Nutrition by: Nutritional facts powered by Edamam

1 comments:

Unknown said...

I made a slight variation of these (added oregano, garlic powder and chili flakes), and they are legitimately the best carrots I've ever had. I could just eat a pan of these for dinner. Highly recommend!

Post a Comment