The carrots are cut lengthwise into strips, tossed in olive oil and a spice blend. The cheese layer comes next: Parmigiano Reggiano and Pecorino Romano mixed together and spread across the parchment-lined baking sheet. Each carrot strip gets its flat side pressed into that cheese mixture so it picks up a thick layer, then goes onto the oven cheese-side down. In the oven, the cheese underneath the carrots bakes into a crispy, golden crust that is especially good at the edges.
The spice blend does the seasoning all around while the cheeses create the crust from below. Two things happening at once on one sheet pan, with no turning required. Served warm as a side dish or cooled as a snack, the crispy edges are what people reach for first.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Carrots
- Spice blend: garlic powder, coriander, cumin, chili powder, ginger, salt & pepper.
- Parmigiano Reggiano cheese
- Pecorino Romano cheese
How to Make Crispy Cheese Roasted Carrots
Step 1 – Prepare the carrots by cutting them in half or in three parts and then in half or quarters (depending on the thickness of the carrot).
Mix olive oil, garlic powder, coriander, cumin, chili powder, ginger, salt & pepper in a bowl and add the carrot pieces and toss to coat the carrots.
Step 2 – Mix Parmigiano Reggiano cheese and Pecorino Romano Cheese and sprinkle a thin layer on a baking sheet lined with parchment paper.
Dip the flat side of each carrot in the cheese mixture and press a little so that you end up with a nice thick cheese layer. Place each carrot, cheese-side down on the baking sheet.
Step 3 – Roast the carrots in a 400°F oven for about 25 minutes. The cheese will be crispy, especially at the carrot edges. Check that the carrots are fork tender, cooking time may vary, depending on the thickness of the pieces.
Serve the carrots as a side dish or as a snack. If you serve as a snack you may want to add a dip, however that is not really necessary.
These Crispy Cheese Roasted Carrots can be served warm or cold. The crispy edges are absolutely delicious and rather addictive.
Other Snackable Side Recipes to Try
Crispy Cheese Roasted Carrots
Pin Recipe FacebookIngredients
- 4 ounces carrots, medium large
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/2 teaspoon ginger
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 ounce Parmigiano Reggiano cheese, finely grated
- 1 ounce Pecorino Romano cheese, finely grated
Instructions
- Prepare the carrots by cutting them in threes (lengthwise) and then in half or quarters (depending on the thickness of the carrot).
- Mix olive oil, garlic powder, coriander, cumin, chili powder, paprika powder, salt & pepper in a bowl and add the carrot pieces and toss to coat the carrots.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Mix grated Parmigiano Reggiano cheese and Pecorino Romano cheese and sprinkle a thin layer on the lined baking sheet.
- Dip the flat side of each carrot in the cheese mixture and press a little so that you end up with a nice thick cheese layer. Place each carrot, cheese-side down on the baking sheet.
- Roast the carrots for about 25 minutes. The cheese will be crispy, especially at the carrot edges. Check that the carrots are fork tender, cooking time may vary, depending on the thickness of the pieces.
- Serve the carrots as a side dish or as a snack. If you serve as a snack you may want to add a dip, however that is not really necessary.
- These Crispy Cheese Roasted Carrots can be served warm or cold. The crispy edges are absolutely delicious and rather addictive.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.