Garlic Parmesan Roasted Carrots

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Over the last year, as I’ve worked to teach myself how to cook a variety of yummy, healthy, and hearty meals, I’ve most often selected recipes that are quite hands-on from gnocchi to stuffed peppers to zucchini fritters.  Cooking is my refuge, and when I get home from a long day at work I enjoy nothing more than making a huge mess in the kitchen while I experiment with a new recipe.

With the recent move, however, I’ve found myself needing time at night to sift through boxes, rearrange furniture, and figure out how to best live in this new space. So this afternoon, when I opened my ‘to make’ list, I purposefully looked for something that I could pop in the oven, and let it do the work.

I’ve had this recipe for garlic shrimp with quinoa and roasted carrots in the cue for a while. Tonight I will focus on these yummy carrots and then will post the shrimps next.  We ALWAYS have carrots in the fridge. We grate them each sunday into our lunch salads and then nosh on the rest mid-week with hummus.  I’ve recently starting roasting them for dinner and they’ve been somewhat foolproof.  My husband liked them a bit crunchier, and so I can take them out in batches to please all palates.

Again, a huge shout out to The Beginner’s Cookbook who always posts clear and straightforward recipes that anyone can follow.

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Ingredients:

  • Apx 6 whole carrots (I used organic rainbows)
  • 3 Tablespoons Olive Oil
  • 6 Tablespoons parmesan cheese
  • 1 clove of garlic – minced
  • Salt and pepper to taste

Steps and Notes:

  1. Preheat the oven to 350
  2. Peel and trim the carrots
    • I cut them in half first from end to end and then quarters
  3. Place the carrots onto a baking sheet or dish, cover with olive oil, and rub until fully coated
  4. Season with the minced garlic, salt and pepper.
  5. Cook the carrots for 20 minutes
  6. Remove from the oven and sprinkle half of the parmesan
  7. Bake for 6- 10 more minutes (depending on your desired level of crunch)

Thoughts for Next Time:

 

  • carrots_3

11 comments

  1. Such a pretty dish! These sound wonderful. I hope you get settled in real soon.

    Like

  2. I’m so glad you liked it, thank you for sharing The Pantry Portfolio!

    Liked by 1 person

  3. Love the use of rainbow carrots!

    Like

  4. Ohhh this sounds delicious!! 🙂

    Liked by 1 person

    1. They were SO simple and tasty.

      Liked by 1 person

  5. Beautiful! And simple! I love that you used real garlic instead of powder. I’ve never experienced one that tasted real!

    Liked by 1 person

    1. I agree! I try to use real garlic as much as possible! It can be a pain to cut, but I find it somewhat relaxing. And the flavor makes it worth it!

      Liked by 1 person

  6. […] to The Beginner Cookbook for the inspiration for the full meal.  I served these shrimp with the garlic parmesan roasted carrots I last posted.  A quick and simple post for a fast weeknight healthy […]

    Like

  7. Thanks so much for linking my Garlic & Rosemary Carrots recipe! XO

    Like

  8. love rainbow carrots~!

    Liked by 1 person

  9. Those are so pretty! I need to plant some of these this year…

    Liked by 1 person

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