Description
These Crunchy Parmesan Carrots with Salsa Verde are a delightful Mediterranean-inspired side dish featuring tender roasted carrots topped with crispy parmesan and a vibrant, herbaceous salsa verde. This recipe is perfect for adding a healthy, flavorful twist to your meal with a combination of fresh herbs, tangy capers, and zesty garlic.
Ingredients
Scale
For the Roasted Carrots:
- 1 lb carrots (peeled and halved lengthwise)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup grated Parmesan cheese
For the Salsa Verde:
- 1/2 cup fresh parsley (finely chopped)
- 2 tablespoons fresh mint or basil (chopped)
- 1 tablespoon capers (rinsed and chopped)
- 1 clove garlic (minced)
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar or lemon juice
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat and prepare carrots: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a bowl, toss the peeled and halved carrots with olive oil, salt, black pepper, and garlic powder until evenly coated.
- Roast carrots initially: Arrange the carrots cut side down on the prepared baking sheet in a single layer. Roast in the preheated oven for 20 minutes to begin softening and caramelizing them.
- Add Parmesan cheese: Remove the carrots from the oven and evenly sprinkle grated Parmesan cheese over them. This will create a crispy, flavorful topping as it bakes.
- Finish roasting: Return the baking sheet to the oven and roast for an additional 10 to 12 minutes, or until the carrots are tender and the Parmesan cheese is golden brown and crisp.
- Prepare salsa verde: While the carrots roast, whisk together the finely chopped parsley, mint or basil, chopped capers, minced garlic, Dijon mustard, red wine vinegar or lemon juice, and olive oil in a small bowl. Season with salt and pepper to taste and mix well.
- Serve: Serve the roasted carrots warm or at room temperature, drizzled generously with the fresh salsa verde just before serving for a bright, herbaceous flavor contrast.
Notes
- You can use rainbow carrots instead of regular carrots for a more colorful presentation.
- The salsa verde can be made ahead and stored in the refrigerator for up to 3 days, allowing flavors to deepen.
- For a spicy twist, add crushed red pepper flakes to the carrots before roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 5g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
