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!
More delicious holiday side dish recipes:
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!
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
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-carrotsRoast 12-15 minutes or until tender and lightly browned, stirring once. Toss with cheese. Yield: 4 servings.
More delicious holiday side dish recipes:
- Bejeweled Legume Salad from Culinary Adventures with Camilla
- Best Easy Homemade Stuffing from Daily Dish Recipes
- Broccoli Casserole from Palatable Pastime
- Farro Salad with Cranberries, Spinach, and Feta from Sweet Beginnings
- Healthy Candied Sweet Potato Casserole from Simple and Savory
- Lighter Green Bean Casserole from Cookaholic Wife
- Roasted Parmesan Carrots from Jolene's Recipe Journal
- Shrimp Stir Fry Salad from A Day in the Life on the Farm
- Southern Cornbread Dressing from Everyday Eileen
- Stuffing with Sausage and Chestnuts from Hezzi-D's Books and Cooks
- Vegan Broccoli Cheese Casserole from The Baking Fairy
- Cheesy Baked Mashed Potatoes from Family Around the Table
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