Ingredients
- 1 pound of carrots, peeled and cut into sticks
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley for garnish
Feel free to substitute the dried oregano with thyme or rosemary if that’s what you have on hand. The beauty of this recipe is its flexibility, allowing you to adapt it to your taste preferences or pantry stock.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to make cleanup a breeze.
- In a large bowl, toss the carrot sticks with olive oil, ensuring they’re well-coated. This step reminds me of helping my abuela dress her salads, always emphasizing the importance of an even coat.
- Add the minced garlic, salt, pepper, and dried oregano to the bowl. Mix until the carrots are seasoned evenly. The aroma of garlic and herbs should already start to tickle your senses.
- Spread the carrots out in a single layer on the prepared baking sheet. This ensures they roast evenly and develop that delicious caramelization.
- Roast in the preheated oven for about 25 minutes, or until the carrots are tender and slightly golden. Stir them halfway through the cooking time for even roasting.
- Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the hot carrots. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving, adding a pop of color and freshness that ties the dish together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International