Roasted Parmesan Carrots

One of my favorite ways to serve up vegetables is roasting them.  I just love the depth of flavor they develop.  Root veggies are particularly great made this way, and I'm always pinning new variations to try, like these Roasted Parmesan Carrots from Taste of Home.

It caught my eye because of it's simple ingredient list, most of which are things that are pantry staples.  I had baby carrots on hand, so that's what I used. For the cheese, I used some grated Grana Padano.  I discovered it back when I made Granny Smith Pizza a few months ago, and have been using it ever since.

Not only are these delicious, but they are such a beautiful pop of color on the holiday table! Thank you again to Heather for hosting #HolidaySideDishes Week and to all the other #FestiveFoodies for sharing their recipes. I hope you've enjoyed this week as much as I have!



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Roasted Parmesan Carrots
1 pound fresh carrots
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
3 tablespoons grated Parmesan cheese - I used Grana Padano

Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x10-in. baking pan.

Roast 12-15 minutes or until tender and lightly browned, stirring once. Toss with cheese. Yield: 4 servings.
Source: http://www.tasteofhome.com/recipes/roasted-parmesan-carrots


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Comments

  1. Roasting vegetables brings out their natural flavor and sweetness so well. Perfect topped with some cheese.

    ReplyDelete

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