Parmesan Roasted Carrots

 

The schools have fundraisers in which you purchase locally grown food.  One item in my box of produce was a huge bag of carrots, so I decided to experiment with new recipes.  This is the first one on my list.  I made it, was them invited over to my son's house for dinner and brought the prepared new recipe as I had just finished cooking it.  It was delicious.  I loved it, two six year olds loved it as did my son.  Easy to make, quick to prepare and tasty for everyone.  What more can I say?

Ingredients

• 2 pounds (1kg) carrots, washed and halved (I peeled them and cut them in chunks rather than halved)
• 1/4 cup olive oil
• 4 large cloves garlic, minced (or 1 tablespoon minced garlic)
• 1/4 cup grated parmesan cheese
• 2 tablespoons Panko bread crumbs, (or normal breadcrumbs)
• Salt and pepper, to taste
• Fresh chopped parsley, optional

Instructions:

1.  Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.  




As I was cooking for one, I halved the recipe.  Above is 1 pound of carrots which lasted me for a few meals.

2.  Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper. (I used bread crumbs as I didn't have Panko).  Toss all ingredients together to completely coat the carrots. 

Although this recipe called for whole carrots cut in half, I cut mine in chunks, put them in a roasting pan and mixed all the ingredients together in this pan. 

3.  Spread out and bake for 20-25 minutes or until tender. Toss with a spatula half way through.  (I cooked mine for 30 minutes, tossing after 15 minutes).

4.  Remove from oven and serve immediately. Top with fresh parsley if desired.

Serves 6

NUTRITION

Calories: 176kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 193mg | Fiber: 4g | Sugar: 7g