Ingredients:

  • 2 lbs carrots, peeled and halved lengthwise
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (218°C). Prepare a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, toss the prepared carrots with extra virgin olive oil, salt, and black pepper until evenly coated.
  3. In a small bowl, whisk together the melted unsalted butter and minced garlic. Drizzle over the carrots and toss again to ensure the garlic butter coats every surface.
  4. Spread the carrots in a single layer on the baking sheet, ensuring they do not overlap. Roast for 15–20 minutes until fork-tender and slightly charred on the edges.
  5. Remove the pan from the oven and sprinkle the grated parmesan cheese evenly over the carrots. Return to the oven for 5–7 minutes until the cheese is golden-brown and crispy.
  6. Garnish with fresh parsley and serve immediately while the crust is at its crispiest.