Description
These Crunchy Parmesan Carrots with Salsa Verde are a delightful twist on a classic vegetable side dish. Roasted to perfection with a crispy Parmesan topping and served with a zesty herb sauce, they make a flavorful and visually appealing addition to any meal.
Ingredients
Scale
For the Roasted Carrots:
- 2 pounds carrots (peeled and cut into sticks)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup grated Parmesan cheese
For the Salsa Verde:
- 1 cup fresh parsley
- ½ cup fresh cilantro
- 2 tablespoons capers (drained)
- 2 garlic cloves
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the carrots: Toss carrot sticks with olive oil, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Spread on the baking sheet and roast for 20 minutes, stirring once.
- Add Parmesan: Sprinkle generously with Parmesan cheese and roast for another 10–12 minutes until tender and golden.
- Make the salsa verde: Blend parsley, cilantro, capers, garlic, mustard, olive oil, lemon juice, red pepper flakes, salt, and pepper in a food processor until smooth.
- Serve: Drizzle the salsa verde over the hot, crunchy Parmesan carrots and enjoy!
Notes
- For extra crunch, consider adding panko breadcrumbs to the Parmesan topping.
- This dish pairs well with roasted meats or grilled fish.
- Leftover salsa verde can be refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
