Description
A crispy, golden roasted carrot side dish coated with parmesan, garlic, paprika, and herbs, served with cool Greek yogurt for dipping.
Ingredients
Scale
- 1 1/2 pounds fresh carrots, peeled and cut into fry-shaped sticks
- 2 tablespoons olive oil
- 1/2 cup finely grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1/2 cup plain Greek yogurt, for dipping
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Place the carrot sticks in a large bowl.
- Add olive oil, garlic powder, paprika, salt, and black pepper.
- Toss until the carrots are evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet.
- Sprinkle parmesan cheese evenly over the carrots and gently press some onto the surface.
- Roast for 22 to 28 minutes, flipping halfway through, until the carrots are tender with golden edges.
- Sprinkle with fresh parsley.
- Serve warm with plain Greek yogurt for dipping.
Notes
- Cut the carrots evenly so they roast at the same speed.
- Do not overcrowd the pan or the carrots may steam instead of roast.
- Finely grated parmesan sticks better than larger shreds.
- Reheat leftovers in the oven or air fryer for the best texture.