- 1 bunch carrots
- 1 tsp extra-virgin olive oil
- Salt and pepper to taste
- ¼ cup Parmesan cheese, grated
- Italian parsley, chopped for garnish
Preheat oven to 425 degrees F.
Peel and slice the carrots into ¼-inch-thick “fries”.
Gently toss the carrots in oil, add salt and pepper, sprinkle on Parmesan cheese, then mix to coat the carrots.
Spread the carrots in a single layer on a baking sheet lined with parchment paper. Roast in oven until tender, about 20 minutes, mixing and turning halfway through. Cool slightly, transfer to a serving dish, and garnish with parsley and serve with your favorite dipping sauce.
Source: Cal-Organics Farms-revised and tested by Cindy Bevans