Description
Crunchy Parmesan Carrots with Salsa Verde is a flavorful Mediterranean-inspired side dish featuring roasted carrot sticks seasoned with garlic, smoked paprika, and a generous topping of golden, crisp Parmesan cheese. Served alongside a vibrant, herbaceous salsa verde made with fresh parsley, cilantro, capers, and lemon juice, this dish delivers a perfect balance of savory, tangy, and spicy flavors. It’s an ideal healthy and gluten-free accompaniment to roasted meats or grilled fish.
Ingredients
Scale
Carrots and Seasoning
- 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
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 Oven and Prepare Carrots: Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Toss Carrots with Seasonings: In a large bowl, combine the carrot sticks with olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss thoroughly to ensure each piece is well coated with the seasoning mixture.
- Roast Carrots: Spread the seasoned carrots evenly on the prepared baking sheet. Roast in the preheated oven for 20 minutes, stirring once halfway through to promote even cooking and browning.
- Add Parmesan and Continue Roasting: Remove the baking sheet from the oven. Sprinkle the roasted carrots generously with grated Parmesan cheese. Return to the oven and roast for an additional 10 to 12 minutes until the carrots are tender and the Parmesan cheese has melted and turned golden and crisp.
- Prepare Salsa Verde: While the carrots roast, combine parsley, cilantro, capers, garlic cloves, Dijon mustard, olive oil, lemon juice, red pepper flakes, salt, and black pepper in a food processor or blender. Blend until the salsa is smooth and well combined. Transfer to a small serving bowl.
- Serve: Serve the hot, crunchy Parmesan roasted carrots with the salsa verde drizzled on top or on the side for dipping. Enjoy this vibrant side dish alongside your favorite roasted meats or grilled fish.
Notes
- For extra crunch, sprinkle panko breadcrumbs mixed with Parmesan cheese over the carrots before the final roasting step.
- This dish works perfectly as a side or appetizer and pairs beautifully with roasted meats or grilled fish.
- Leftover salsa verde can be stored in an airtight container in the refrigerator for up to 5 days.
