Garlic Parmesan Roasted Carrots
I guess I should start by saying that my husband hates vegetables, and in particular, carrots. But Easter basically requires carrots, so here we are. Every year, I try my hand at a new carrot recipe, and every year it gets politely rejected.
But this carrot recipe, this one made it through. It was not only tolerated, but I got an “this is actually kind of good,” out of it. So, I present this as the best carrot recipe known to man. Anything that can get a positive comment from Dustin must be amazing.
Flavor-wise, I based this off some garlic parmesan french fries we got at the Hogle Zoo. I do not recommend the zoo food (stale hot dog bun, anyone?), but the fries were pretty good, and with carrots on the mind, I wondered what the garlic parmesan flavor combo would taste like roasted on carrots.
The answer is pretty darn good. That’s what. So here’s the only recipe that has Dustin’s stamp of approval:
Garlic Parmesan Roasted Carrots
Ingredients
- 6 medium carrots
- ¼ cup parmesan cheese
- 1 tsp garlic powder
- 1 tsp parsley
- 2 Tbsp olive oil
Instructions
- Peel and chop carrots and place them into a bowl.
- Drizzle with olive oil and toss with spices.
- Spread on a baking pan lined with foil. Bake at 400° for 15 minutes or until soft.
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