Crunchy Parmesan Carrots with Salsa Verde

One of the most delicious ways to enjoy carrots EVER, these roast up in dramatic long strips, coated in a flavorful spice blend and tons of shredded parmesan and fontina cheese – creating a dramatic crust that makes for a truly memorable side dish or a unique, unexpected appetizer.

Author: Lauren McDuffie
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 4

Ingredients

Units Scale

16 ounces carrots, halved lengthwise (no need to peel)
2 tablespoons olive oil, plus more as needed
2 teaspoons paprika
1.5 teaspoons garlic powder
2 teaspoons Italian or Mediterranean seasoning
Salt and pepper
6 ounces grated parmesan cheese
4 ounces fontina cheese, shredded (you can sub a white cheddar)

For the salsa verde

The leaves from 1/2 bunch parsley, roughly chopped
6 or 7 leaves of fresh basil
1 tablespoon capers
2 anchovies or 1 teaspoon anchovy paste
3 teaspoons red wine vinegar
1 garlic clove
1/4 cup olive oil, plus more as needed
Salt and pepper
*If your carrots came with leafy green tops – use those here!

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Instructions

Preheat the oven to 400 degrees F. Adjust the oven rack to the middle position. Cover a large baking sheet with parchment paper, and brush lightly with olive oil (to prevent sticking).
Working in a large baking dish or sheet pan, toss the carrots with the olive oil. Combine the paprika, garlic powder, and Italian seasoning and toss with the carrots, getting them nice and coated. Season with salt and pepper. You can adjust these seasonings to suit your taste, by the way.
Sprinkle the shredded fontina all over the prepared baking sheet. Put the grated parmesan on a plate. Dip/coat the cut side of each carrot in the grated parmesan, creating a thick crust, and lay them all side by side on top of the shredded fontina, you want them almost touching.
Roast the carrots until golden brown and the cheese is melty and visibly browned, about 20 to 25 minutes. Allow them to cool for several minutes before transferring them to a serving plate/platter, as the cheese will firm and crisp up as it cools. Serve with the salsa verde for drizzling or dipping.

For the Salsa Verde

Combine the parsley, basil, capers, anchovies, vinegar, garlic, and olive oil in a blender, and season with a little salt and pepper. If your carrots had tops, use those here! Blend until mostly smooth, adding more oil if needed to get things moving. Transfer to a small bowl to serve.

Notes

1. The salsa verde will keep in a covered container in the refrigerator for 4 or 5 days.

2. You can use all parmesan if you like, but the carrots won’t get as much of a dramatic, massive crust. The fontina melts really well, which helps to sort of connect the carrots, making for a dramatic (and delicious) presentation.

Find it online: https://mykitchenlittle.com/2024/08/30/crunchy-parmesan-carrots/