Ingredients
Vegetables
- 1 1/2 pounds carrots, peeled
Cheese and Seasonings
- 1/3 cup finely grated Parmesan cheese
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/8 teaspoon salt
Oil and Toppings
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon hot honey (honey infused with crushed red pepper and apple cider vinegar)
Instructions
- Preheat the Oven. Set the oven temperature to 400°F (200°C) to prepare for roasting the carrots.
- Prepare the Carrots. Cut the peeled carrots crosswise into 1 1/2-inch pieces, then cut each piece in half lengthwise. Transfer the carrot pieces to a medium bowl.
- Toss with Seasonings. Add the finely grated Parmesan cheese, extra-virgin olive oil, granulated garlic, onion powder, and salt to the carrots. Toss everything thoroughly to coat all the pieces evenly.
- Arrange for Roasting. Spread the seasoned carrots cut-sides down in a single layer on a large rimmed baking sheet to ensure even cooking and crisping.
- Roast the Carrots. Bake the carrots in the preheated oven until tender and the Parmesan cheese is golden brown and crispy, about 25 to 30 minutes. Check for tenderness and color near the end of cooking.
- Drizzle with Hot Honey. Remove the carrots from the oven and transfer them to a serving dish. Drizzle evenly with the prepared hot honey for a sweet and spicy finish.
Notes
- To make hot honey, gently simmer honey with crushed red pepper flakes on low heat, then let cool and stir in apple cider vinegar to taste.
- You can substitute or add other vegetables such as beets, turnips, or Brussels sprouts using the same method.
- For extra crispiness, monitor the Parmesan cheese closely to avoid burning while roasting.
- This recipe is naturally gluten-free, vegetarian, egg-free, dairy-sensitive individuals should consider the Parmesan cheese usage.
- Prep Time: 10 mins
- Cook Time: 25-30 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
