We love carrots on the farm. We love growing them, cooking them and eating them. They are a favorite among all the animals as well, including the dogs.
One thing I love about carrots is that they are a super simple side dish. Especially on a night that I don’t feel like standing over the saute pan. But, I am always on the hunt for new and delicious ways to prepare this yummy side.
This recipe is one of my favorites. It pairs best with a heavy meat and I recommend making this dish in cast iron. The heat from the pan put the best crisp on the carrots. It is hard to go wrong.
Crusted Garlic Carrots
- Cast Iron Pan (optional)
- 1 lb carrots (Peeled or unpeeled. I prefer to leave mine unpeeled.)
- 1 tbsp Avocado or Grapeseed Oil (you can use olive oil, however I prefer not to because of the tempurature of this dish. )
- 3 whole Garlic Cloves – minced or finely chopped.
- 1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees F
Mix carrots, oil and garlic. Make sure to coat the carrots well with the mixture.
Roast carrots in preheated oven until crisp-tender, about 30-45 minutes. Make sure to stir the carrots every 10 minutes to avoid burning.
Sprinkle Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 minutes.
Garnish with additional Parmesan cheese to serve, according to your taste.
Calories: 103; Fat 5g; Carbs: 12g (3g Fiber, 5g Sugar) Protein: 3 g